Lv4
700 积分 2023-04-15 加入
Exploring major variable factors influencing flavor and microbial characteristics of Pixian Doubanjiang
2小时前
已完结
Characterising the mechanism of abating biogenic amines accumulation by cocultures of Zygosaccharomyces rouxii and Tetragenococcus halophilus
11天前
已完结
Integrated metatranscriptomics and metabolomics revealed the metabolic pathways of biogenic amines during Laotan Suancai fermentation
1个月前
已完结
Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings
1个月前
已完结
Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash
1个月前
已完结
Lactobacillus strains inhibit biogenic amine formation in salted mackerel (Scomberomorus niphonius)
1个月前
已完结
Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii
1个月前
已完结
Characterising the mechanism of abating biogenic amines accumulation by cocultures of Zygosaccharomyces rouxii and Tetragenococcus halophilus
1个月前
已完结
Content of amino acids and biogenic amines in stored meat as a result of a broiler diet supplemented with β-alanine and garlic extract
1个月前
已完结
The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi
1个月前
已完结
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