Lv2
120 积分 2025-11-27 加入
Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage
1个月前
已完结
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
1个月前
已完结
Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces
1个月前
已完结
Comprehensive analysis of the effect of Staphylococcus xylosus YCC3 fermentation on bacterial community, flavor and lipid metabolism of fermented sausages
1个月前
已完结
Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics
1个月前
已完结
Adaptation of Staphylococcus xylosus to Nutrients and Osmotic Stress in a Salted Meat Model
1个月前
已完结
Study on the spoilage potential of Pseudomonas fluorescens on salmon stored at different temperatures
1个月前
已完结
Lipid oxidation in fish meal stored under different conditions on growth, feed efficiency and hepatopancreatic cells of black tiger shrimp (Penaeus monodon)
1个月前
已完结
Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles
1个月前
已完结
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