Lv4
406 积分 2023-12-12 加入
Construction of the mutant strain in Aspergillus oryzae 3.042 for abundant proteinase production by the N+ ion implantation mutagenesis
1天前
已完结
Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar
3天前
已完结
Proteinase and glycoside hydrolase production is enhanced in solid-state fermentation by manipulating the carbon and nitrogen fluxes in Aspergillus oryzae
4天前
已完结
Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis
23天前
已完结
Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting
23天前
已完结
Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks
23天前
已完结
Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai
23天前
已完结
Revealing the formation mechanisms of key flavors in fermented broad bean paste
23天前
已完结
Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea
23天前
已完结
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