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78 积分 2025-09-11 加入
Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with Lactobacillus acidophilus, Lactiplantibacillus plantarum and Wickerhamomyces anomalus
1天前
已完结
Efficient Preservation of Perishable Fruits by Erasable Metal‐Organic Frameworks
1天前
已完结
From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
6天前
已完结
Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation
6天前
已完结
Analysis of volatile flavor compounds in bamboo shoots fermented with different water types using GC-MS and GC-IMS
7天前
已完结
From aroma to off-flavor: Metabolomics unveils the metabolic double-sided nature of traditional Chinese fermented foods
7天前
已完结
The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development
7天前
已完结
A Proline-Based Artificial Enzyme That Favors Aldol Condensation Enables Facile Synthesis of Aliphatic Ketones via Tandem Catalysis
8天前
已完结
Jasmine scent from engineered microbes
8天前
已完结
Geranylation of benzoic acid derivatives by enzymatic extracts from Piper crassinervium (Piperaceae)
21天前
已完结
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