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Dynamic changes in the phenolic profile, enzymatic, and antioxidant activity of grape skin during solid-state fermentation by Eurotium cristatum
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Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas
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Dynamic variations in flavor profiles of Guizhou high-mountain white tea produced by Eurotium cristatum using solid-state fermentation
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Chemical constituents, biological functions and pharmacological effects for comprehensive utilization of Eucommia ulmoides Oliver
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Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1
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EGCG-derived polymeric oxidation products enhance insulin sensitivity in db/db mice
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Solid-state fermentation by Rhizopus oryzae improves flavor of wheat bran for application in food
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Enhanced ethanol formation by clostridium thermocellum via pyruvate decarboxylase
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Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
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Optimization of fermentation conditions and quality evaluation of Chaenomeles sinensis glutinous rice wine
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The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals
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Dynamic changes of active substances of rice, Pueraria and yam fermentation by Monascus ruber
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