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90 积分 2023-11-12 加入
Salt‐Tolerant Yeasts in Soy Sauce Fermentation: Community Dynamics, Flavor Contribution, and Microbial Interactions
3个月前
已完结
Persimmon vinegar polyphenols protect against hydrogen peroxide-induced cellular oxidative stress via Nrf2 signalling pathway
4个月前
已完结
Antioxidant, free radical scavenging and liver protective effects of friedelin isolated from Azima tetracantha Lam. leaves
4个月前
已完结
Neferine from Nelumbo nucifera induces autophagy through the inhibition of PI3K/Akt/mTOR pathway and ROS hyper generation in A549 cells
4个月前
已完结
Cannabisin B induces autophagic cell death by inhibiting the AKT/mTOR pathway and S phase cell cycle arrest in HepG2 cells
4个月前
已完结
Food allergy: begin at the skin, end at the mast cell?
4个月前
已完结
Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash
4个月前
已完结
Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources
4个月前
已完结
Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce
6个月前
已完结
Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce
6个月前
已完结
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