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昆明理工大学果蔬加工工程研究中心
Fruit and Vegetable Processing Research Center
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科研成果
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Biodiversity of Lactic Acid Bacteria in Traditional Fermented Foods in Yunnan Province, China, and Comparative Genomics of Lactobacillus plantarum
2023-06-21
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Effects of brines and containers on flavor production of Chinese pickled chili pepper (Capsicum frutescens L.) during natural fermentation
2023-06-21
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Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper
2023-06-21
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Flavor production in fermented chayote inoculated with lactic acid bacteria strains Genomics and metabolomics based analysis
2023-06-21
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Polyphenol-Rich Extract of Fermented Chili Pepper Alleviates Insulin Resistance in HepG2 Cells via Regulating INSR, PTP1B, PPAR-γ, and AMPK Pathways
2023-06-21
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发酵食品中乳酸菌的健康功效研究进展
2023-06-21
