Lv1
60 积分 2024-11-01 加入
Characterizing the impact of lactic acid bacteria-fermented vegetable juice on microbial assemblage and quality of pickled suancai
2个月前
已完结
Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution
2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
3个月前
已完结
Reconstructing Candida glycerinogenes Metabolism to Efficiently Synthesize (−)-α-Bisabolol
3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
3个月前
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
3个月前
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)
3个月前
已完结
Physicochemical properties, aroma compounds, non-volatile metabolites and their potential correlation in Wickerhamomyces anomalus-fermented Sichuan-style sausage
3个月前
已完结
Microbial Diversity and Community Structure of Chinese Fresh Beef during Cold Storage and Their Correlations with Off-Flavors
3个月前
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
4个月前
已完结
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