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Preferred Attribute Elicitation (PAE) in the Sensory Descriptive Analysis of Foods: A Deep Comprehensive Review of the Method Steps, Application, Challenges, and Trends
18小时前
已完结
Assisted Fermentation by a Modified Bacillus subtilis Strain Producing Protease Improved the Quality of Sufu
3天前
已完结
Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review
3天前
已完结
Mechanistic insights into fatty acid odor detection mediated by class II olfactory receptors
17天前
已完结
From Sustainable Protein to Advanced Biomaterials: Structural and Functional Innovations of Filamentous Fungi in Food Systems
18天前
已完结
Unlocking the secrets of stinky fermented foods: A comprehensive overview of processes, flavor characteristics, fermentation microbiomes, and metabolic pathways
19天前
已完结
A study of complete brewing process of Jiang-flavor baijiu and brewing functions of thermotolerant actinomycetes
22天前
已完结
Synergistic metabolism of Limosilactobacillus fermentum and Acetobacter pasteurianus combined with nutrition supplementation regulating γ-aminobutyric acid biosynthesis in solid-state fermentation of cereal vinegar
1个月前
已完结
Microbial and flavor dynamics of medium-high temperature Daqu: regional influences and implications for Daqu quality optimization
1个月前
已完结
Seasonal variations in physicochemical properties, volatile compounds, and microbial community structure of Dajiang fermented using a semi-controlled method
1个月前
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