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10 积分 2024-09-26 加入
Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process
5天前
已完结
Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process
5天前
已完结
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
6天前
已完结
Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai
6天前
已完结
Characteristics of changes in volatile organic compounds and microbial communities during the storage of pickles
10天前
已完结
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA
10天前
已完结
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07
10天前
已完结
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07
24天前
已完结
Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation
25天前
已完结
Evaluation of differences in volatile flavor compounds between liquid-state and solid-state fermented Tartary buckwheat by Monascus purpureus
25天前
已完结
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