Lv4
462 积分 2023-12-12 加入
Integrated analysis of characteristic volatile flavor formation mechanisms in probiotic co-fermented cheese by untargeted metabolomics and sensory predictive modeling
7天前
已完结
Mechanism of improved cellulase production by Trichoderma reesei in water-supply solid-state fermentation
14天前
已完结
Dynamic changes in nutritions and antioxidant activities of germinated black bean based on solid-state fermentation of Ganoderma oregonense
14天前
已完结
Fermentation with Bacillus natto and Bifidobacterium improves the functional, physicochemical properties, and taste qualities of coix seed-natto
14天前
已完结
Comprehensive insights into the mechanism of flavor formation in mandarin fish (Siniperca chuatsi) with inoculated 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
14天前
已完结
Role of Free Amino Acids and Peptides in Food Taste
17天前
已完结
Effect of malate starch on cooking, texture and digestion characteristics in vitro of medium glycemic noodles
27天前
已完结
Wet agglomeration of barley flour-wheat semolina blends into couscous: Effects on rheological, culinary and sensory properties
27天前
已完结
Study on the dynamic changes of nutrient components and flavor compounds during the fermentation process of high-quality highland barley wine
1个月前
已完结
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