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90 积分 2024-11-01 加入
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
20天前
已完结
Impact of Inoculating with Indigenous Bacillus marcorestinctum YC-1 on Quality and Microbial Communities of Yibin Yacai (Fermented Mustard) during the Fermentation Process
22天前
已完结
Characterizing the impact of lactic acid bacteria-fermented vegetable juice on microbial assemblage and quality of pickled suancai
1个月前
已完结
GC-TOF-MS-Based Non-Targeted Metabolomic Analysis of Differential Metabolites in Chinese Ultra-Long-Term Industrially Fermented Kohlrabi and Their Associated Metabolic Pathways
1个月前
已完结
A response regulator of the OmpR family is part of the regulatory network controlling the oxidative stress response of Rhodobacter sphaeroides
3个月前
已完结
Characterizing the impact of lactic acid bacteria-fermented vegetable juice on microbial assemblage and quality of pickled suancai
8个月前
已完结
Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution
9个月前
已完结
New perspectives on key bioactive molecules of lactic acid bacteria: integrating targeted screening, key gene exploration and functional evaluation
9个月前
已完结
Reconstructing Candida glycerinogenes Metabolism to Efficiently Synthesize (−)-α-Bisabolol
9个月前
已完结
Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut
9个月前
已完结
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