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216 积分 2025-10-17 加入
Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper
7天前
已完结
Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation
7天前
已完结
"Emerging technologies for detecting foodborne pathogens and spoilage microorganisms in milk: Ensuring safety and quality"
15天前
已完结
Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.)
19天前
已完结
Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper
19天前
已完结
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
19天前
已完结
Mechanistic insights into co-culture inhibition of pellicle formation in fermented chili peppers by Pediococcus ethanolidurans M1117
19天前
已完结
Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)
19天前
已完结
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
19天前
已完结
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
20天前
已完结
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