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118 积分 2023-10-08 加入
Exploring major variable factors influencing flavor and microbial characteristics of Pixian Doubanjiang
1个月前
已完结
A novel high-level phenyllactic acid fungal producer, Kodamaea ohmeri w5 screened from fermented broad bean-chili-paste
1个月前
已关闭
Dynamic analysis of microbial community, flavor components of low-salt fermented red pepper sauce and exploring the key flavours formation
2个月前
已完结
Multidimensional profiling indicates the shifts and functionality of wheat-origin microbiota during high-temperature Daqu incubation
2个月前
已完结
Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics
2个月前
已完结
Neurospora intermedia from a traditional fermented food enables waste-to-food conversion
2个月前
已完结
Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor
4个月前
已完结
Recent advances on mulberry volatile flavor: A review
4个月前
已完结
Recent advancements in mogrosides: A review on biological activities, synthetic biology, and applications in the food industry
5个月前
已完结
Synthetic biology: a new frontier in food production
5个月前
已完结
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