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190 积分 2024-05-28 加入
Phylogenetic Analyses of pheS, dnaA and atpA Genes for Identification of Weissella confusa and Weissella cibaria Isolated from a South African Sugarcane Processing Factory
2小时前
待确认
Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces
1个月前
已完结
Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese
4个月前
已完结
Solid-state fermentation of Limosilactobacillus fermentum and lysine addition to improve the cooking and eating quality of high-fiber rice noodles
4个月前
已完结
Effects of temperature on microbial succession and quality of sour meat during fermentation
5个月前
已完结
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat
5个月前
已完结
Chapter 1 - Cereal fermentation by LAB: From ancient to modern alimentation biotechnologies
5个月前
已完结
Chapter 1 - Cereal fermentation by LAB: From ancient to modern alimentation biotechnologies
5个月前
已关闭
Volatilome and flavor analyses based on e-nose combined with HS-GC-MS provide new insights into ploidy germplasm diversity in Platostoma palustre
5个月前
已完结
Volatile compounds, bacteria compositions and physicochemical properties of 10 fresh fermented rice noodles from southern China
5个月前
已完结
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