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30 积分 2025-10-06 加入
Narrow-spectrum resource-utilizing bacteria drive the stability of synthetic communities through enhancing metabolic interactions
8小时前
待确认
Reinforcement of chitosan/ polyvinyl alcohol film by quercetin self-assembled nanocrystals for fresh meat preservation
1天前
已完结
The possible inhibition mechanism of low salt dry-curing on volatile flavor deterioration in refrigerated grass carp (Ctenopharyngodon idella) blocks: Metabolomics and microorganisms
4天前
已完结
A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation
4天前
已完结
Dynamic microbial community and metabolic profiling in refrigerated beef: Insights from diverse packaging strategies
15天前
已完结
Salting-induced lipid hydrolysis and oxidation in dried squid fillets: A mechanistic link to formaldehyde formation, color browning, and flavor alteration
15天前
已完结
Exploring the quality changes of carp roes: perspective from flavor characteristics and microstructure
15天前
已完结
Exploring the correlation of microbial community diversity and succession with protein degradation and impact on the production of volatile compounds during cold storage of grouper (Epinephelus coioides)
15天前
已完结
Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and Flavoromics study
15天前
已完结
Insight into the dynamic change of flavor profiles and their correlation with microbial community succession and lipid oxidation during the processing of dry-cured duck
15天前
已完结
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