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36 积分 2025-06-08 加入
Draft genome sequence of Candida versatilis and osmotolerance analysis in soy sauce fermentation
9天前
已完结
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
9天前
已完结
Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast
9天前
已完结
Multi-strain cultivation for improving safety and sensory properties of traditional chili sauce
10天前
已完结
Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough
23天前
已完结
Exogenous anthocyanin regulated Maillard pathway and aroma formation in blackened jujube wine
1个月前
已完结
Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation
1个月前
已完结
Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce
1个月前
已完结
Organic acid and aromatic compounds create distinctive flavor in the blackening process of jujube
1个月前
已完结
Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)
1个月前
已完结
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