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80 积分 2024-03-23 加入
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
18天前
已完结
Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment
21天前
已完结
Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage
27天前
已完结
Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis
2个月前
已完结
Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu
2个月前
已完结
Revising degumming and bleaching processes of palm oil refining for the mitigation of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) contents in refined palm oil
6个月前
已完结
Promotion of monacolin K production in Monascus extractive fermentation: the variation in fungal morphology and in the expression levels of biosynthetic gene clusters
7个月前
已完结
Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review
7个月前
已完结
Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine
7个月前
已完结
Enhancing extracellular monascus pigment production in submerged fermentation with engineered microbial consortia
7个月前
已完结
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