Lv2
120 积分 2024-11-06 加入
Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut
2天前
已完结
Metabolomic Profiling of Anionic Metabolites in Head and Neck Cancer Cells by Capillary Ion Chromatography with Orbitrap Mass Spectrometry
4天前
已完结
Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations
22天前
已完结
Quality and microbial flora changes of radish paocai during multiple fermentation rounds
1个月前
已完结
Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes
1个月前
已完结
Isolation and characterization of bacteria that produce quorum sensing molecules during the fermentation and deterioration of pickles
1个月前
已完结
Autoinducer-2 properties of kimchi are associated with lactic acid bacteria involved in its fermentation
1个月前
已完结
Enumeration and identification of pediococci in powder-based products using selective media and rapid PFGE
1个月前
已完结
Quality changes in combined pressure-thermal treated acidified vegetables during extended ambient temperature storage
5个月前
已完结
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