Lv21
158 积分 2023-08-14 加入
Evaluation of differences in volatile flavor compounds between liquid-state and solid-state fermented Tartary buckwheat by Monascus purpureus
25天前
已完结
Degradation of citrinin by different types of light and hydrogen peroxide
3个月前
已完结
Enzymatic action mechanism of phenolic mobilization in oats (Avena sativa L.) during solid-state fermentation with Monascus anka
3个月前
已完结
Histone lysine methyltransferases MpDot1 and MpSet9 are involved in the production of lovastatin and MonAzPs by histone crosstalk modification
4个月前
已完结
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
4个月前
已完结
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
4个月前
已完结
Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese
5个月前
已完结
Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review
6个月前
已完结
Characterization of a Novel Milk-Clotting Aspartic Protease from Penicillium sp. and Structural Explanation for its High Milk-Clotting Index
8个月前
已完结
Microwave processing techniques and their recent applications in the food industry
1年前
已完结
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