Lv11
70 积分 2023-12-29 加入
Improvement of fish sauce quality by combined inoculation of Tetragenococcus halophilus MS33 and Virgibacillus sp. SK37
19天前
已完结
Unraveling the mystery of ‘bask in daytime and dewed at night’ technique in doubanjiang (broad bean paste) fermentation
20天前
已完结
Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis
1个月前
已完结
The role of glutaminase in the small intestine
1个月前
已完结
Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation
1个月前
已完结
Marine microbial L-glutaminase: from pharmaceutical to food industry
1个月前
已完结
Effect of volatile compounds on the quality of Japanese fermented soy sauce
1个月前
已完结
Metabolites of the Soy Sauce Koji Making with Aspergillus niger and Aspergillus oryzae
3个月前
已完结
Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
3个月前
已完结
Impact of Lactiplantibacillus plantarum and Casein Fortification on Angiotensin Converting Enzyme Inhibitory Peptides in Yogurt: Identification and in silico analysis
3个月前
已完结
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