Lv55
1306 积分 2025-09-15 加入
Purification, identification, and mechanism of action of novel antioxidant peptides from quinoa (Chenopodium quinoa wild.) protein hydrolysate
1小时前
已完结
Distribution characteristics and seasonal variation of microbial communities in powdered infant formula processing environment
6天前
已完结
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors
6天前
已完结
Aridity drives the variability of desert soil microbiomes across north-western China
6天前
已完结
Microbial community and flavor metabolite interactions in the fermentation of Zao chili enhanced by Lactiplantibacillus plantarum CZ-3 and Saccharomyces cerevisiae
1个月前
已完结
Co-critical golden-flower fungus (Eurotium repens) contributed to characteristic flavor formation of two Yunnan jinhua teas through jinhua formation during the storage
1个月前
已完结
Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses
1个月前
已完结
Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds
1个月前
已完结
Integrating gene knockout, GC-O-MS and multivariate statistical analysis: revealing the impact of fadA and bkdB genes on the aroma characteristics of Bacillus subtilis BJ3-2 fermented soybeans
1个月前
已完结
Suppressing isovaleric acid off-flavor in Bacillus subtilis fermentation and its consequential effects on secondary metabolism
1个月前
已完结
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