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Bacterial Microbiota and Metabolic Character of Traditional Sour Cream and Butter in Buryatia, Russia
7个月前
已关闭
Comparative analysis of the volatile flavor compounds of Monascus-fermented cheese with different ripening periods by SPME-GC-MS, SPME-GC×GC-MS, and HS-GC-IMS
8个月前
已完结
Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters
8个月前
已完结
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS
8个月前
已完结
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain
8个月前
已完结
Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics
8个月前
已完结
Analysis and Comparison of Lipids in Monascus-Fermented Cheese from Different Ripening Periods Based on UHPLC-QTRAP MS Quantitative Lipidomics
8个月前
已完结
The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages
8个月前
已完结
Determination of triacylglycerols in milk fat from different species using UPLC–Q-TOF–MS
9个月前
已完结
A rapid and efficient method of microwave-assisted extraction and hydrolysis and automatic amino acid analyzer determination of 17 amino acids from mulberry leaves
9个月前
已完结
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