Lv1
78 积分 2024-10-04 加入
Microbial community steering via lactic acid bacteria-yeast co-inoculation: Developing a safety control strategy against nitrosamines and their precursors in Northeastern Chinese dried sausages
15小时前
已完结
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
4天前
已完结
Preparation and Identification of the Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate
17天前
已完结
Interactions of microbiota during solid-state cereal vinegar fermentation
18天前
已完结
Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with Lactobacillus acidophilus, Lactiplantibacillus plantarum and Wickerhamomyces anomalus
18天前
已完结
Enhancing quality and flavor of low-salt fermented squid viscera through synergistic fermentation with Bacillus tropicum YL14 and Acinetobacter guillouiae YL25
24天前
已关闭
Combining correlation analysis and machine learning to identify indicators strongly linked to quality variations in low-salt fermented shrimp sauce during storage
24天前
已完结
Co-fermentation of Xuxiang kiwifruit juice by Lacticaseibacillus paracasei with other lactic acid bacteria: impacts on quality properties, nutrients, volatiles, and in vitro antioxidant activities
24天前
已完结
Multivariate Analysis of Key Taste Compounds in Soy Sauce and Model Construction for Its Saltiness Intensity
2个月前
已完结
Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts
2个月前
已完结
皖公网安备34019202002308
