Lv3
390 积分 2024-08-18 加入
The influence of inoculation with Penicillium and yeast on taste enhancement in Jinhua ham
1天前
待确认
A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
26天前
已完结
New insights into the mechanism of freeze-induced damage based on ice crystal morphology and exudate proteomics
1个月前
已完结
Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
1个月前
已完结
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)
1个月前
已完结
Study of changes in volatile flavor substances during the processing and storage of mutton ham
1个月前
已完结
Quantitative proteomic analysis to identify potential biomarkers linked to quality traits of beef tripe from different sources
1个月前
已完结
A Slide Rule for the Addition of Squares
1个月前
已完结
Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates
2个月前
已完结
Study on protein hydrolysis and microbial community changes during the fermentation of pork loin ham mediated by electrical stimulation
2个月前
已完结
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