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40 积分 2025-07-11 加入
Relationship of Pork Longissimus Muscle Fatty Acid Profile with Pork Loin Texture and Sensory Traits
24天前
已完结
Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry
2个月前
已完结
Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics
2个月前
已完结
Enzymatic hydrolysis combined with probiotic lactic acid bacteria fermentation enhances the nutritional value and flavor profile of kombu (Saccharina japonica) slurry
4个月前
已完结
Effect of enzymatic hydrolysis on flavor enhancement of yogurt fermented by lactic acid bacteria in egg white
4个月前
已完结
Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathways
5个月前
已完结
Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms
5个月前
已完结
Flavor formation based on lipid in meat and meat products: A review
5个月前
已完结
A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
5个月前
已完结
The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages
6个月前
已完结
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