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Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation
9天前
已完结
Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening
16天前
已完结
Application effects of NaCl substitute on the fermentation profile of Pixian douban (broad bean paste)
1个月前
已完结
Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment
1个月前
已完结
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