Lv3
240 积分 2023-11-12 加入
Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making
1小时前
已完结
Optimization of derivatization-gas chromatography/mass spectrometry (Der-GC/MS) for analyzing non-volatile metabolites in soy sauce koji-making process and their evolution patterns
5小时前
已完结
Metabolomics-based investigation of the differences between traditional and modern soy sauce
5小时前
已完结
Disruption of UDP-galactopyranose mutase expression: A novel strategy for regulation of galactomannan biosynthesis and monascus pigments secretion in Monascus purpureus M9
1个月前
已完结
Growth and metabolism of halophilic Candida versatilis and Tetragenococcus halophilus in simultaneous and sequential fermentation of salted soy whey
2个月前
已关闭
Cu2O/CuVO3 Nano‐Heterojunction as a Highly Active Therapeutic Catalyst for Aggravating Redox Dyshomeostasis of Neoplastic Cells
2个月前
已完结
Aggregates from the concentration process for soybean protein isolate hydrolysates: Impacts, characteristics and preventive strategies
3个月前
已完结
Study on white particles in fermented soybean paste
3个月前
已完结
Investigation on the mechanism of anionic polysaccharides affecting the gastrointestinal digestion fate of sea cucumber collagen fibrils
3个月前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
3个月前
已完结
皖公网安备34019202002308
