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10 积分 2023-07-21 加入
Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash
4小时前
待确认
Co‐culture relationship between Zygosaccharomyces rouxii and Candida versatilis and its effect on the flavour of soy sauce
3个月前
已完结
Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
5个月前
已完结
Optimization of enzymes-microwave-ultrasound assisted extraction of Lentinus edodes polysaccharides and determination of its antioxidant activity
7个月前
已完结
Improved production and antioxidant activity of exopolysaccharides by submerged culture of Lentinula edodes by the addition of lignocellulose
7个月前
已完结
Xylanase and β-glucanase in tandem improve performance, digestive enzymes activity and digestibility in juvenile Nile tilapia fed corn distillers’ dried grains with solubles-added diet
7个月前
已完结
Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites
8个月前
已完结
[Optimization of the medium and fermentation condition for the Penicillium aurantiocandidum Z12 strain with molluscicidal actions against Oncomelania hupensis]
9个月前
已关闭
Correlation between bacterial diversity and flavor substances in Longgang soy sauce
9个月前
已完结
Improved production and antioxidant activity of exopolysaccharides by submerged culture of Lentinula edodes by the addition of lignocellulose
10个月前
已完结
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