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180 积分 2024-06-05 加入
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
8天前
已完结
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce
8天前
已完结
Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea
8天前
已完结
Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea
8天前
已完结
Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea
9天前
已完结
Differentiation of mixed lactic acid bacteria communities in beverage fermentations using targeted terminal restriction fragment length polymorphism
1个月前
已完结
Characteristic aroma analysis of finger citron in four different regions based on GC–MS‐HS‐SPME and ROAV
2个月前
已完结
Impact of vineyard management on grape fungal community and Montepulciano d’Abruzzo wine quality
3个月前
已完结
Capturing the fungal community associated with conventional and organic Trebbiano Abruzzese grapes and its influence on wine characteristics
3个月前
已完结
Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China
3个月前
已完结
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