Lv4
440 积分 2025-06-06 加入
Discovery of lactic acid bacteria with high nucleoside degradation and low purine production in tomato sour soup
2个月前
已完结
Purification and Analysis of Nucleotides and Nucleosides from Plants
2个月前
已完结
The microbial community and flavour substances of off-flavoured rice sour soup during storage
3个月前
已关闭
Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus
3个月前
已完结
Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus
3个月前
已完结
Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup
3个月前
已完结
Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions
3个月前
已完结
The microbial community and flavour substances of off-flavoured rice sour soup during storage
3个月前
已关闭
Integrative transcriptomic-proteomic analysis revealed the flavor formation mechanism and antioxidant activity in rice-acid inoculated with Lactobacillus paracasei and Kluyveromyces marxianus
3个月前
已完结
Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus
3个月前
已完结
皖公网安备34019202002308
