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56 积分 2025-06-08 加入
Exogenous anthocyanin regulated Maillard pathway and aroma formation in blackened jujube wine
4天前
已完结
Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation
4天前
已完结
Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce
4天前
已完结
Organic acid and aromatic compounds create distinctive flavor in the blackening process of jujube
5天前
已完结
Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)
11天前
已完结
Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources
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
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
14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
19天前
已完结
Synergistic effects of co-culturing two aspergillus oryzae strains with distinct enzyme profiles on soy sauce flavor enhancement
19天前
已完结
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