Lv4
698 积分 2024-07-12 加入
Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies
16天前
已完结
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
24天前
已完结
Sensory properties and metabolomic profiles of dry-cured ham during the ripening process
28天前
已完结
Amelioration of Kluyveromyces marxianus GY-8 on high-fat diet-induced obesity and gut microbiota dysbiosis
28天前
已完结
Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation
28天前
已完结
Nutrient composition, microbial diversity, and functional prediction of Baijiu distiller’s grains fermented feed via solid state fermentation at different temperatures
28天前
已完结
Effects of region and ripening on the physicochemical properties, microbiome, metabolome, and volatilome of Chinese dry-cured ham
30天前
已完结
Microbial community and flavor metabolite interactions in the fermentation of Zao chili enhanced by Lactiplantibacillus plantarum CZ-3 and Saccharomyces cerevisiae
1个月前
已完结
Metabolic synergy between Lactiplantibacillus plantarum and Pichia fermentans for the flavor enhancement of fermented chili pepper
1个月前
已完结
Elucidating microbial succession dynamics and flavor metabolite formation in korean style spicy cabbage fermentation: Integration of flavoromics, amplicon sequencing, and metagenomics
1个月前
已完结
皖公网安备34019202002308
