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448 积分 2024-04-04 加入
Properties and physiological effects of dietary fiber-enriched meat products: a review
14天前
已完结
Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum
14天前
已完结
Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum
16天前
已完结
Facile and sensitive determination of N-nitrosamines in food samples by high-performance liquid chromatography via combining fluorescent labeling with dispersive liquid-liquid microextraction
17天前
已关闭
Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products
18天前
已完结
Conversion of Metmyoglobin to Bright Red Myoglobin Derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermenturn JCM1173
18天前
已完结
Effect of In Vitro Human Digestion on Biogenic Amine (Tyramine) Formation in Various Fermented Sausages
18天前
已完结
Development of a screening method for biogenic amine producing Bacillus spp
18天前
已完结
Significance of biogenic amines to food safety and human health
18天前
已完结
Microorganism-derived biogenic amine degrading enzymes: mechanisms, molecular modifications, and applications in fermented foods
18天前
已完结
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