Lv4
690 积分 2022-12-09 加入
Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu)
6个月前
已完结
Investigating the thermostability, activation energy, and In vitro delivery of palm kernel cake enriched with synbiotic containing immobilized Lactiplantibacillus plantarum ATCC 8014
6个月前
已完结
The interaction of Lactiplantibacillus plantarum and Latilatilactobacillus sakei regulated the formation of characteristic quality attributes of low-salt fermented tilapia
6个月前
已完结
Metagenomic analysis of Lactobacillus plantarum DACN768 inoculation effects on volatile flavor compounds, microbial succession, and flavor metabolic network in suansun
7个月前
已完结
Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures
8个月前
已完结
Formation and Analysis of Volatile and Odor Compounds in Meat—A Review
8个月前
已完结
Sensomics-based characterization of perceptual interactions between key odorants and polyphenols in Wuzhishan black tea
8个月前
已完结
Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying
9个月前
已完结
Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475
9个月前
已完结
Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
9个月前
已完结
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