Lv7
4900 积分 2022-10-10 加入
Examining the impact of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Starmerella etchellsii on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation
11天前
已完结
Aroma characteristics of volatile compounds brought by variations in microbes in winemaking
15天前
已完结
Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi
16天前
已完结
Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation
16天前
已完结
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication
25天前
已完结
Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce
26天前
已完结
Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu
27天前
已完结
Contribution of microorganisms from pit mud to volatile flavor compound synthesis in fermented grains for nongxiangxing baijiu brewing
1个月前
已完结
Microorganisms and metabolic characteristics of temperature-dependent fermentation during Sauce-flavor Baijiu production
1个月前
已完结
Competitive binding of flavors in the preparation of soy protein: Screening based on molecular docking
1个月前
已完结
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