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50 积分 2025-07-11 加入
Lactic acid bacteria and staphylococci improve swallowability of fermented meat pastes by modulating texture and flavor
3天前
已完结
Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein
28天前
已完结
Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef
1个月前
已完结
Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish
1个月前
已完结
Analysis of the impact of exogenous preparations of cysteine proteases on tenderness of beef muscles Semimembranosus and Longissimus thoracis et lumborum
1个月前
已关闭
Physiological properties, survivability and genomic characteristics of Pediococcus pentosaceus for application as a starter culture
1个月前
已完结
Effect of inoculation of starter on physicochemical properties and texture characteristics of fermented beef jerky
1个月前
已完结
Mechanism of tumbling-curing to improve beef quality: Insights from the structural and functional properties of myofibrillar protein
1个月前
已完结
Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage
1个月前
已完结
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review
1个月前
已完结
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