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480 积分 2024-05-09 加入
Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese
24天前
已完结
The relationships between flavor substances and microbial communities during the fermentation of Chinese traditional red sour soup
1个月前
已完结
The relationships between flavor substances and microbial communities during the fermentation of Chinese traditional red sour soup
1个月前
已关闭
Improvement of the quality and safety of low-salt fish sauce by reconstruction of microbial community through cooperative fermentation of starters
1个月前
已完结
Dynamics of bacterial composition and association with quality formation and histamine accumulation during Antarctic krill fish sauce fermentation
1个月前
已完结
Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup
1个月前
已完结
Elucidating core microbiota in yellow wine (Huangjiu) through flavor-oriented synthesis and construction of microbial communities
1个月前
已完结
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
1个月前
已完结
Regulation of the quality, flavour, and microbial community of industrially fermented split red sour soup by Lentilactobacillus buchneri and Pediococcus ethanolidurans
1个月前
已完结
Exploring the link between microbial community structure and flavour compounds of traditional fermented yak milk in Gannan region
1个月前
已完结
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