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78 积分 2023-01-03 加入
Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper
15小时前
待确认
Decoding aroma perception of grilled lamb skewers: an EEG-MambaFusionNet framework integrating TDS and GC-IMS
4天前
已完结
Machine learning discrimination of quality grades of base liquor integrating GC-TOF/MS and GC-IMS data analysis: Case study of strong-flavor Chinese baijiu
7天前
已完结
Microbial composition of spoiled industrial-scale Sichuan paocai and characteristics of the microorganisms responsible for paocai spoilage
20天前
已完结
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
20天前
已完结
Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish
25天前
已完结
Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish
29天前
已完结
Five Years After the Lactobacillus Reclassification: Genomic and Functional Insights into Levilactobacillus, Lacticaseibacillus, Limosilactobacillus, Lactiplantibacillus, and Ligilactobacillus in Fermented Foods
1个月前
已完结
Exploring the mechanism of Weissella cibaria cooperating with Lactiplantibacillus plantarum to improve volatile flavor of Sichuan pickle using dialysis membranes
1个月前
已完结
Chemical profile and sensory evaluation of Cantonese raw soy sauce to reveal the association between taste characteristics and chemical composition
1个月前
已完结
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