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364 积分 2024-09-18 加入
Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses
12天前
已完结
Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract
1个月前
已关闭
Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses
1个月前
已完结
Volatile profile of quinoa and lentil flour under fungal fermentation and drying
1个月前
已完结
Effects of superfine grinding on physicochemical properties and morphological structure of coix seed powders
1个月前
已完结
Application of Wickerhamomyces anomalus and Pichia fermentans to improve the aroma of fermented sour fish
1个月前
已完结
Application of Wickerhamomyces anomalus and Pichia fermentans to improve the aroma of fermented sour fish
1个月前
已完结
Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing
1个月前
已完结
Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus
1个月前
已完结
Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics
1个月前
已完结
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