Lv11
64 积分 2024-06-14 加入
Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing
3小时前
求助中
Comparative analysis of the volatile flavor compounds of Monascus-fermented cheese with different ripening periods by SPME-GC-MS, SPME-GC×GC-MS, and HS-GC-IMS
5小时前
已完结
Microbiota dynamics and volatile metabolite generation during sausage fermentation
1个月前
已完结
UV treatment improved the quality of postharvest fruits and vegetables by inducing resistance
4个月前
已完结
Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci
5个月前
已完结
Microbial screening of animal skin bags used in traditional cheesemaking
5个月前
已关闭
Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages
5个月前
已关闭
Do meals contain a relevant amount of oxylipins? LC-MS-based analysis of oxidized fatty acids in food
5个月前
已关闭
LC-MS/MS-based metabolomics and multivariate statistical analysis reveal the mechanism of yeast extracellular proteases on myofibrillar protein degradation, metabolite development and sensory characteristics improvement
5个月前
已完结
Global analysis of biosynthetic gene clusters reveals vast potential of secondary metabolite production in Penicillium species
5个月前
已完结
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