Lv11
40 积分 2024-09-13 加入
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
5小时前
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
5小时前
已完结
Exploring the mechanism of Weissella cibaria cooperating with Lactiplantibacillus plantarum to improve volatile flavor of Sichuan pickle using dialysis membranes
4个月前
已完结
Deciphering the flavor constituents, microbiota and physicochemical properties of Yancaigao, a traditional sour rice paste from Southwest China
5个月前
已完结
II. Glutamine and glutamate
5个月前
已完结
The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids
5个月前
已完结
Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria
5个月前
已完结
Flavour analysis of different varieties of camellia seed oil and the effect of the refining process on flavour substances
5个月前
已完结
Metatranscriptomics reveals microbial community function succession and characteristic flavor formation mechanisms during black rice wine fermentation
5个月前
已完结
Gas chromatography–mass spectrometry‐based metabolomics analysis of metabolites in commercial and inoculated pickles
6个月前
已完结
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