Lv4
620 积分 2023-07-27 加入
Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds
7小时前
已完结
Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides
10天前
已完结
Effects of Combined ε-Polylysine and High Hydrostatic Pressure Treatment on Microbial Qualities, Physicochemical Properties, Taste, and Volatile Flavor Profile of Large Yellow Croaker (Larimichthys crocea)
10天前
已完结
Microbial Successions Are Associated with Changes in Chemical Profiles of a Model Refrigerated Fresh Pork Sausage during an 80-Day Shelf Life Study
26天前
已完结
Characterization of sodium alginate film containing zein-Arabic gum nanoparticles encapsulated with oregano essential oil for chilled pork packaging
1个月前
已完结
Polylactic acid amine-sensitive colorimetric indicator film loaded with eugenol/coumarin derivatives: Towards freshness indication and shelf-life extension of chilled pork
1个月前
已完结
Microbial biopreservatives for controlling the spoilage of beef and lamb meat: their application and effects on meat quality
1个月前
已完结
Hydrolysis of myofibrillar proteins by protease AprA secreted from Pseudomonas fragi: Preference for degrading ala-linked peptide bonds
1个月前
已完结
Integrated microbiome and metabolomics analysis of spoilage characteristics of modified atmosphere packaged pork
3个月前
已完结
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