Lv4
520 积分 2025-11-15 加入
The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures
1个月前
已完结
Metatranscriptomics for Understanding the Microbiome in Food and Nutrition Science
1个月前
已完结
The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products
1个月前
已完结
Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics
1个月前
已完结
The potential correlation between microbial communities and flavors in traditional fermented sour meat
1个月前
已完结
Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper
1个月前
已完结
Decoding microbiota and metabolite transformation in inoculated fermented suansun using metagenomics, GC–MS, non-targeted metabolomics, and metatranscriptomics:Impacts of different Lactobacillus plantarum strains
1个月前
已完结
Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms
1个月前
已完结
Integration of time-series meta-omics data reveals how microbial ecosystems respond to disturbance
1个月前
已完结
Integrating metabolomics, proteomics, transcriptomics, and genomics to enhance the flavor-modulating capacity of lactic acid bacteria in fermented beverages
1个月前
已完结
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