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110 积分 2024-09-29 加入
Revealing the formation mechanisms of key flavors in fermented broad bean paste
1小时前
已完结
Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots
10天前
已完结
From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu)
17天前
已完结
Dynamics in microbial communities and flavor characteristics before and after the end-point of Zhenjiang aromatic vinegar fermentation revealed by macro-transcriptomics and metabolomics
22天前
已完结
Constructing a synthetic microbial community by analyzing the microorganisms responsible for the core flavor substances of Zhenjiang aromatic vinegar and their interaction
22天前
已完结
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
1个月前
已完结
Research advances in technologies and mechanisms to regulate vinegar flavor
1个月前
已完结
Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar
1个月前
已完结
Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation
1个月前
已完结
Revealing the formation mechanisms of key flavors in fermented broad bean paste
1个月前
已完结
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