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1240 积分 2024-11-22 加入
Digital twin for predicting and controlling food fermentation: a case study of kombucha fermentation
26天前
已完结
Description of a Starter Culture Preparation for Vinegar Fermentation
1个月前
已完结
Research progress on improving the freeze-drying resistance of probiotics: A review
2个月前
已完结
Microorganisms and metabolic characteristics of temperature-dependent fermentation during Sauce-flavor Baijiu production
2个月前
已完结
Changes and correlation of microorganism and flavor substances during persimmon vinegar fermentation
2个月前
已完结
Role of bacterial community succession in flavor formation during Sichuan sun vinegar grain (Cupei) fermentation
2个月前
已完结
Research advances in technologies and mechanisms to regulate vinegar flavor
2个月前
已完结
Flavor production driven by microbial community dynamics and their interactions during two-stage fermentation of Ziziphus jujuba vinegar
2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
2个月前
已完结
Enhancing flavour with non‐Saccharomyces during vinegar alcoholisation: a mechanism study
3个月前
已完结
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