Lv22
140 积分 2025-10-06 加入
Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades
1小时前
已完结
Screening of novel umami peptides with saltiness enhancement effect using molecular docking and structure-activity analysis
19小时前
已完结
Metabolic cross-feeding structures the assembly of polysaccharide degrading communities
8天前
已完结
Modeling bacterial interactions uncovers the importance of outliers in the coastal lignin-degrading consortium
15天前
已完结
AI-Driven Exploration of Microbial Resources in Fermented Foods
15天前
已完结
Multiphysics synergistic thawing technologies for mitigating meat quality deterioration: Mechanisms, applications, and future perspectives
22天前
已完结
Novel Integration of Lateral Flow Strip and Point-of-Care Isothermal Amplification Techniques for Meat Adulteration Detection: A Comprehensive Review
24天前
已完结
Insights into the identification of bitter peptides from Jinhua ham and its taste mechanism by molecular docking and transcriptomics analysis
1个月前
已完结
Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study
1个月前
已完结
Discovery of specific antioxidant peptide from Chinese Dahe black pig and hybrid pig dry-cured hams based on peptidomics strategy
1个月前
已完结
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