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28 积分 2025-06-08 加入
Investigation on the effects of two soybean-wheat ratio and sterilization on the sensory attributes and bioactivity of soy sauce
14天前
已完结
Multidimensional evaluation of three types of the traditional Chinese fermented soybean products (Douchi): sensory characteristics, physicochemistry, volatile compounds, and amino acids
2个月前
已完结
Assessment of physicochemical and functional properties of cookies fortified with pumpkin powder
3个月前
已完结
Use of high pressure homogenization for improving the rheological stability and nutritional retention of soymilk
3个月前
已完结
Targeted amino acid supplementation optimizes fermentation metabolism and improves flavor quality of high-salt liquid-state Soy Sauce
3个月前
已完结
Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation
3个月前
已完结
Differences in flavor characteristics between Chinese traditionally fermented soy sauce and commercial soy sauce
3个月前
已完结
Comparative assembly mechanisms of microbial communities shape flavor metabolism in high-and low-salt soy sauce fermentation
3个月前
已完结
Synergistic effects of co-culturing two aspergillus oryzae strains with distinct enzyme profiles on soy sauce flavor enhancement
3个月前
已完结
Synergistic fermentation of Lactiplantibacillus plantarum 40 and 42 regulates browning in soybean paste and its mechanistic analysis
3个月前
已完结
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