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140 积分 2024-09-16 加入
Effect of NOS-YkuN-YumC on the colour of pork at different postmortem times
27天前
已完结
Insights into the flavor enhancement mechanism during dried bonito processing: An integrated analysis of flavoromics and untargeted lipidomics
1个月前
已完结
Changes in physicochemical parameters, free fatty acid profile and water‐soluble compounds of Yunnan dry‐cured beef during processing
1个月前
已完结
Research on the fungi in dry-cured hams from different regions and exploration of new resources of flavor yeast
1个月前
已完结
Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki)
1个月前
已完结
Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation
1个月前
已完结
Diversity and Characteristics of the Meat Microbiological Community on Dry Aged Beef
1个月前
已完结
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement
1个月前
已完结
Comprehensive analysis of changes in taste substances during the processing of Wuding chicken based on HPLC, LC-ESI-MS/MS, and electronic tongue
3个月前
已完结
Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics
3个月前
已完结
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