Lv4
700 积分 2022-12-09 加入
Metagenomic analysis of Lactobacillus plantarum DACN768 inoculation effects on volatile flavor compounds, microbial succession, and flavor metabolic network in suansun
4小时前
已完结
Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures
1个月前
已完结
Formation and Analysis of Volatile and Odor Compounds in Meat—A Review
1个月前
已完结
Sensomics-based characterization of perceptual interactions between key odorants and polyphenols in Wuzhishan black tea
1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
2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
2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
2个月前
已完结
Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage
2个月前
已完结
Hexanal as an Indicator of the Flavor Deterioration of Meat and Meat Products
2个月前
已完结
The combination of high‐throughput sequencing and LC–MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon
2个月前
已完结
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