Lv43
800 积分 2024-07-01 加入
Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper
3个月前
已完结
Synergistic effects of combinatorial Lactiplantibacillus plantarum fermentation and vegetable oils supplementation on the lycopene level, antioxidant capacities and flavor volatiles of tomato pulp
3个月前
已完结
Effect of fresh pepper at different ripening stages on the physiochemical quality and flavor of fermented Chinese pepper
3个月前
已完结
Effect of temperature regulation on microbial community, volatile flavours, amino acid profiles, and iridoid glycosides during noni (Morinda citrifolia L.) fruit fermentation
5个月前
已完结
Effects of solid-state fermentation with aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose
5个月前
已完结
Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)
5个月前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
6个月前
已完结
Integrated metatranscriptomics and metabolomics revealed the metabolic pathways of biogenic amines during Laotan Suancai fermentation
9个月前
已完结
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