Lv4
450 积分 2023-05-22 加入
Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu
3天前
已完结
Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation
6天前
已完结
Metagenomic and physicochemical analyses reveal microbial community and functional differences between three types of low-temperature Daqu
10天前
已完结
Enhancing sourdough fermentation with AI and multi-omics: From natural diversity to synthetic microbial community
21天前
已完结
The sourdough microflora: biodiversity and metabolic interactions
21天前
已完结
The diversity and function of sourdough starter microbiomes
21天前
已完结
Effects of particle size on quality characteristics of stone‐milled whole wheat flour
27天前
已完结
Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation
27天前
已完结
From wheat to Daqu: regulating and predicting final flavor compounds in Daqu through physicochemical traits and microbiota of wheat
30天前
已关闭
Identification and characterization of Bacillus coagulans strains for probiotic activity and safety
1个月前
已完结
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