Lv14
80 积分 2024-09-06 加入
Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation
3天前
已完结
Integrative transcriptomic-proteomic analysis revealed the flavor formation mechanism and antioxidant activity in rice-acid inoculated with Lactobacillus paracasei and Kluyveromyces marxianus
3天前
已完结
Performance comparison of anthocyanin-based smart indicator films
1个月前
已完结
Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud
2个月前
已完结
Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper
2个月前
已完结
Recent advances and application of machine learning in food flavor prediction and regulation
3个月前
已完结
Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses
3个月前
已完结
Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA
3个月前
已完结
皖公网安备34019202002308
