Lv11
10 积分 2024-06-19 加入
Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities
5小时前
已完结
Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review
6小时前
已完结
Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture
6小时前
已完结
Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
6小时前
已完结
The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages
6小时前
已完结
Characteristics of the fermented chicken products by Lactobacillus strains in different fermentation processes
7小时前
求助中
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
2天前
已完结
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
4天前
已完结
Protein Change Based on Spectral Analysis: Effect of Fermentation Process on the Degradation and Multistage Structure of Sour Meat Proteins
6天前
已完结
Mechanisms and factors influencing the ability of lactic acid bacteria on reducing biogenic amines in fermented food: A mini review
6天前
已完结
皖公网安备34019202002308
