Lv3
270 积分 2025-10-26 加入
Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review
2个月前
已完结
Diversity and composition of microbiota during fermentation of traditional Nuodeng ham
2个月前
已完结
Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins
2个月前
已完结
Recent Advances in Metagenomic Approaches, Applications, and Challenges
2个月前
已完结
Relations between compositional traits and sensory qualities of French dry-cured ham
2个月前
已完结
GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions
2个月前
已完结
Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing
2个月前
已完结
Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry
2个月前
已完结
AI-Driven Exploration of Microbial Resources in Fermented Foods
2个月前
已完结
Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl
3个月前
已完结
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