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Technological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China
1年前
已完结
Comparative evaluation of the flavour-promoting role of autochthonous yeast strains on dry sausages
1年前
已完结
The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages
1年前
已完结
Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages
1年前
已完结
Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage
1年前
已关闭
Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham
1年前
已完结
Water availability creates global thresholds in multidimensional soil biodiversity and functions
1年前
已完结
Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles
1年前
已完结
Autochthonous fungi are central components in microbial community structure in raw fermented sausages
1年前
已完结
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