Lv6
1870 积分 2023-02-27 加入
Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis
11小时前
待确认
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
11小时前
待确认
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review
11小时前
待确认
Microbial enzymatic activities for improved fermented meats
11小时前
待确认
A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
11小时前
待确认
Impact of inoculating Staphylococcus xylosus CICC21445 and Staphylococcus vitulinus CICC10850 on lipid metabolism and flavor development in dry-cured duck
14小时前
已完结
The Effect of Lactiplantibacillus plantarum x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky
1天前
待确认
Effects of NaCl curing and subsequent fermentation with Lactobacillus sakei or Lactobacillus plantarum on protein hydrolysis and oxidation in yak jerky
9天前
已完结
Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages
9天前
已完结
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
9天前
已完结
皖公网安备34019202002308
