Lv4
578 积分 2024-11-10 加入
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
21天前
已完结
The correlation between flavor formation and microbial community dynamics during the fermentation of zha cai
1个月前
已完结
Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography–Mass Spectrometry-Based Metabolomics Approach
1个月前
已完结
Flavone Biotransformation by Aspergillus niger and the Characterization of Two Newly Formed Metabolites
1个月前
已关闭
The variations analysis of volatile flavors and microbial communities during fermentation of Chinese Taizhou pickle, and the isolation and identification of fermentative microorganisms
1个月前
已完结
The effect of stem contact fermentation on the quality of Cabernet Sauvignon and Merlot wines from Yantai, China
1个月前
已完结
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation
2个月前
已完结
Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu
2个月前
已完结
Dynamic analysis of microbial communities and flavor properties in Merlot wines produced from inoculation and spontaneous fermentation
2个月前
已完结
Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes
2个月前
已完结
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