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890 积分 2024-11-22 加入
Research progress on improving the freeze-drying resistance of probiotics: A review
1个月前
已完结
Microorganisms and metabolic characteristics of temperature-dependent fermentation during Sauce-flavor Baijiu production
1个月前
已完结
Changes and correlation of microorganism and flavor substances during persimmon vinegar fermentation
1个月前
已完结
Role of bacterial community succession in flavor formation during Sichuan sun vinegar grain (Cupei) fermentation
1个月前
已完结
Research advances in technologies and mechanisms to regulate vinegar flavor
1个月前
已完结
Flavor production driven by microbial community dynamics and their interactions during two-stage fermentation of Ziziphus jujuba vinegar
1个月前
已完结
Changes in nutrient composition, antioxidant capacity, phenolics, and volatile organic compounds in black mulberry vinegar across different fermentation stages
1个月前
已完结
Enhancing flavour with non‐Saccharomyces during vinegar alcoholisation: a mechanism study
1个月前
已完结
Microbial Engineering for Baijiu Quality Enhancement: Insights and Perspectives
1个月前
已完结
CLNet: a fusion network capturing spectral features and wavelength relationships for predicting sorghum protein and moisture content
2个月前
已完结
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