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18 积分 2023-05-30 加入
Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review
11小时前
已完结
Metatranscriptomics reveals microbial community function succession and characteristic flavor formation mechanisms during black rice wine fermentation
2天前
已完结
Metatranscriptomics unravel the formation mechanism of key flavors during the natural fermentation of suansun, a Chinese traditional fermented bamboo shoot
2天前
已完结
Impact of Spatial Heterogeneity on Fermentation Characteristics of Cereal Vinegar: A Comparison of Manual and Mechanical Methods
3天前
已完结
Microbial ecology and evolution
3天前
已完结
Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O
4天前
已完结
Defining the Typical Aroma of Sherry Vinegar: Sensory and Chemical Approach
4天前
已完结
Comparison of Aroma Profiles of Traditional and Modern Zhenjiang Aromatic Vinegars and Their Changes During the Vinegar Aging by SPME-GC-MS and GC-O
4天前
已完结
Integrated metagenomics and metatranscriptomics analyses reveal the impacts of different Lactiplantibacillus plantarum strains on microbial communities and metabolic profiles in pickled bamboo shoots
2个月前
已完结
Transcriptomic analysis identifies a furfural reductase in Lactiplantibacillus plantarum
2个月前
已完结
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