Lv1
80 积分 2023-11-12 加入
Characterization of key odor-active compounds in high quality high-salt liquid-state soy sauce
1天前
已完结
Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce
1天前
已完结
Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches
1天前
已完结
Comparison of flavor profiles of Cantonese soy sauces obtained at different fermentation stages
2天前
已完结
Metabolomics mechanism of traditional soy sauce associated with fermentation time
2天前
已完结
Alter codon bias of the P. pastoris genome to overcome a bottleneck in codon optimization strategy development and improve protein expression
18天前
已完结
Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation
1个月前
已完结
Metagenomics and untargeted metabolomics analyses to unravel the formation mechanism of characteristic metabolites in Cantonese soy sauce during different fermentation stages
1个月前
已完结
Comparison and application of the extraction method for the determination of enzymatic profiles in matured soybean koji
1个月前
已完结
Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce
1个月前
已完结
皖公网安备34019202002308
