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68 积分 2025-12-20 加入
Exploring the ecological interactions of Bacillus and their contribution to characteristic aroma components in Zhenjiang aromatic vinegar
13天前
已完结
Application of Pichia kudriavzevii in solid-state fermentation of Zhenjiang aromatic vinegar: Microbial community structure and volatile flavor changes
13天前
已完结
Characterization of the volatile flavor profiles of Zhenjiang aromatic vinegar combining a novel nanocomposite colorimetric sensor array with HS-SPME-GC/MS
13天前
已完结
Ameliorative effects of Lactobacillus against Aflatoxin B1
21天前
已完结
A novel investigated method for decoupling adsorption and degradation effect on AFB1 based on isotope tracing and NMR analysis
28天前
已完结
Acid tolerance responses and their mechanisms in Lactiplantibacillus plantarum LM1001
1个月前
已完结
Kombucha meets circular economy: A microbiome and metabolite perspective on second fermentation with plant by-products
1个月前
已完结
Degradation of aflatoxin B1 by recombinant laccase AnLI from Aspergillus niger SF951 expressed in Escherichia coli BL21: a mechanism assessment in silico and in vitro
1个月前
已完结
Spatial-temporal distribution of deoxynivalenol, aflatoxin B1, and zearalenone in the solid-state fermentation basin of traditional vinegar and their potential correlation with microorganisms
2个月前
已完结
Research advances in technologies and mechanisms to regulate vinegar flavor
2个月前
已完结
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