Lv12
40 积分 2024-11-01 加入
Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution
1天前
已完结
New perspectives on key bioactive molecules of lactic acid bacteria: integrating targeted screening, key gene exploration and functional evaluation
5天前
已完结
Reconstructing Candida glycerinogenes Metabolism to Efficiently Synthesize (−)-α-Bisabolol
6天前
已完结
Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut
13天前
已完结
Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles
13天前
已完结
Screening of strains from pickles and evaluation of characteristics of different methods of fast and low salt fermented mustard leaves (Brassica juncea var. multiceps)
17天前
已完结
Physicochemical properties, aroma compounds, non-volatile metabolites and their potential correlation in Wickerhamomyces anomalus-fermented Sichuan-style sausage
23天前
已完结
Microbial Diversity and Community Structure of Chinese Fresh Beef during Cold Storage and Their Correlations with Off-Flavors
23天前
已完结
Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry
1个月前
已完结
Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C
2个月前
已完结
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