Lv6
1650 积分 2021-03-26 加入
The effects of Zygosaccharomyces rouxii fermentation on polyphenol profile, antioxidant properties, α-glucosidase inhibitory activity, and flavor compounds of Cynanchum auriculatum Royle ex Wight beverages
10天前
已关闭
The effects of Zygosaccharomyces rouxii fermentation on polyphenol profile, antioxidant properties, α-glucosidase inhibitory activity, and flavor compounds of Cynanchum auriculatum Royle ex Wight beverages
14天前
已关闭
Quinoa bran polyphenol extract attenuates high-fat diet induced non-alcoholic fatty liver disease in mice
15天前
已完结
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce
15天前
已完结
Electronic senses and UPLC‐Q‐TOF/MS combined with chemometrics analyses of Cynanchum species (Baishouwu)
1个月前
已完结
Polysaccharides from Cynanchum auriculatum Royle ex Wight ameliorate symptoms of hyperglycemia by regulating gut microbiota in type 2 diabetes mellitus mice
1个月前
已完结
Examining the impact of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Starmerella etchellsii on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation
1个月前
已完结
Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches
1个月前
已完结
Metagenomics and untargeted metabolomics analyses to unravel the formation mechanism of characteristic metabolites in Cantonese soy sauce during different fermentation stages
1个月前
已完结
Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
1个月前
已完结
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