Lv21
136 积分 2024-04-04 加入
Characterization of flesh firmness and ease of separation in the fermentation of sea bass in terms of protein structure, texture, and muscle tissue structural changes
7小时前
待确认
Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity
7小时前
已完结
Characterization of firmness in fermented sea bass (Lateolabrax japonicas) by multidimensional integration strategies: Insights from proteomic and microstructural analyses
7小时前
已完结
A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations
1个月前
已完结
Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health
1个月前
已完结
Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish
1个月前
已完结
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
1个月前
已完结
Synthetic microbial communities: A new strategy to enhance texture, taste, and flavor attributes of slightly fermented dried bonito
1个月前
已完结
Enhancing the quality of fermented sufu: synergistic effects of Staphylococcus sciuri and Bacillus toyonensis
1个月前
已完结
皖公网安备34019202002308
