Lv4
470 积分 2025-10-17 加入
Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)
1天前
已完结
Microbial interactions and ecology in fermented food ecosystems
7天前
已完结
Microbial interactions and ecology in fermented food ecosystems
7天前
已完结
Screening and application of flavor-enhancing functional strains for low-salt fermentation of chili
7天前
已关闭
Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC‐MS/MS
7天前
已完结
A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways
20天前
已完结
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration
2个月前
已完结
Multiplexed detection of foodborne pathogens using one-pot CRISPR/Cas12a combined with recombinase aided amplification on a finger-actuated microfluidic biosensor
2个月前
已完结
Anti‐aging effect of peptides on Caenorhabditis elegans: a meta‐analysis
2个月前
已完结
Foodborne bacterial pathogens: genome-based approaches for enduring and emerging threats in a complex and changing world
3个月前
已完结
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