Lv6
2138 积分 2021-08-24 加入
Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
1天前
待确认
Comprehensive analysis of the effect of Staphylococcus xylosus YCC3 fermentation on bacterial community, flavor and lipid metabolism of fermented sausages
1天前
待确认
Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network
1天前
待确认
Metagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages
1天前
待确认
Effect of fermentation by Pediococcus pentosaceus and Staphylococcus carnosus on the metabolite profile of sausages
1天前
待确认
Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities
1天前
待确认
Microbiota dynamics and volatile metabolite generation during sausage fermentation
1天前
待确认
Inhibition of starch retrogradation: Advances in physical, chemical, and biological methods
5天前
已完结
Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten
5天前
已完结
Recent Advances on anti-retrogradation technologies of starch-based foods
10天前
已完结
皖公网安备34019202002308
