EXPLORING THE DYNAMIC CHANGE AND CORRELATIONS BETWEEN MICROBIAL COMMUNITIES AND KEY UMAMI PEPTIDES DURING SUFU FERMENTATION

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Bibliographic Details
Main Author:	MAO JIEQI
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Theses and Dissertations
Language:	English
Published:	2023
Subjects:	solid-state fermentation, umami peptides, virtual screening, microbiome, correlation network
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/243763
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Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-243763
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spelling	sg-nus-scholar.10635-2437632023-07-31T18:00:33Z EXPLORING THE DYNAMIC CHANGE AND CORRELATIONS BETWEEN MICROBIAL COMMUNITIES AND KEY UMAMI PEPTIDES DURING SUFU FERMENTATION MAO JIEQI FOOD SCIENCE & TECHNOLOGY Shao Quan Liu solid-state fermentation, umami peptides, virtual screening, microbiome, correlation network Master's MASTER OF SCIENCE (RSH-FOS) 2023-07-31T18:00:33Z 2023-07-31T18:00:33Z 2023-04-28 Thesis MAO JIEQI (2023-04-28). EXPLORING THE DYNAMIC CHANGE AND CORRELATIONS BETWEEN MICROBIAL COMMUNITIES AND KEY UMAMI PEPTIDES DURING SUFU FERMENTATION. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/243763 0000-0001-7014-880X en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	solid-state fermentation, umami peptides, virtual screening, microbiome, correlation network
spellingShingle	solid-state fermentation, umami peptides, virtual screening, microbiome, correlation network MAO JIEQI EXPLORING THE DYNAMIC CHANGE AND CORRELATIONS BETWEEN MICROBIAL COMMUNITIES AND KEY UMAMI PEPTIDES DURING SUFU FERMENTATION
description	Master's
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY MAO JIEQI
format	Theses and Dissertations
author	MAO JIEQI
author_sort	MAO JIEQI
title	EXPLORING THE DYNAMIC CHANGE AND CORRELATIONS BETWEEN MICROBIAL COMMUNITIES AND KEY UMAMI PEPTIDES DURING SUFU FERMENTATION
title_short	EXPLORING THE DYNAMIC CHANGE AND CORRELATIONS BETWEEN MICROBIAL COMMUNITIES AND KEY UMAMI PEPTIDES DURING SUFU FERMENTATION
title_full	EXPLORING THE DYNAMIC CHANGE AND CORRELATIONS BETWEEN MICROBIAL COMMUNITIES AND KEY UMAMI PEPTIDES DURING SUFU FERMENTATION
title_fullStr	EXPLORING THE DYNAMIC CHANGE AND CORRELATIONS BETWEEN MICROBIAL COMMUNITIES AND KEY UMAMI PEPTIDES DURING SUFU FERMENTATION
title_full_unstemmed	EXPLORING THE DYNAMIC CHANGE AND CORRELATIONS BETWEEN MICROBIAL COMMUNITIES AND KEY UMAMI PEPTIDES DURING SUFU FERMENTATION
title_sort	exploring the dynamic change and correlations between microbial communities and key umami peptides during sufu fermentation
publishDate	2023
url	https://scholarbank.nus.edu.sg/handle/10635/243763
_version_	1773551174052478976

EXPLORING THE DYNAMIC CHANGE AND CORRELATIONS BETWEEN MICROBIAL COMMUNITIES AND KEY UMAMI PEPTIDES DURING SUFU FERMENTATION

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