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56 积分 2025-06-08 加入
Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough
4天前
已完结
Exogenous anthocyanin regulated Maillard pathway and aroma formation in blackened jujube wine
13天前
已完结
Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation
14天前
已完结
Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce
14天前
已完结
Organic acid and aromatic compounds create distinctive flavor in the blackening process of jujube
14天前
已完结
Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)
20天前
已完结
Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources
22天前
已完结
Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation
23天前
已完结
An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation
23天前
已完结
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
29天前
已完结
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