Lv12
30 积分 2023-11-01 加入
Microbial Diversity and Aroma Profile Variations in Stinky Tofu Across Different Regions
5小时前
待确认
Correlation between volatile flavor compounds and bacterial communities in traditional Northeastern soybean paste under different salinities: exploration of new strains for flavor improvement in fermented foods
1天前
已完结
Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China
1天前
已完结
Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu
1天前
已完结
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
1天前
已完结
Correlation between microbial communities and flavor compounds in Suantangzi dough from Liaoning Province, China
6天前
已完结
Bacterial succession and the dynamics of flavor compounds in the Huangjiu fermented from corn
5个月前
已完结
Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process
5个月前
已完结
ELAPSS score for prediction of risk of growth of unruptured intracranial aneurysms
6个月前
已完结
Development of the PHASES score for prediction of risk of rupture of intracranial aneurysms: a pooled analysis of six prospective cohort studies
6个月前
已完结
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