Lv1
36 积分 2023-09-24 加入
Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry‐fermented sausages
26天前
已完结
Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage
26天前
已完结
Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans
26天前
已完结
Effect of honey phenolic extract on biofilm formation by Pediococcus pentosaceus and Lactobacillus fermentum
26天前
已完结
Role of Lactobacillus plantarum with antioxidation properties on Chinese sausages
26天前
已完结
Quantitation of Selected Odor-Active Constituents in Dry Fermented Sausages Prepared with Different Curing Salts
26天前
已完结
Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
26天前
已完结
Salt content and minimum acceptable levels in whole-muscle cured meat products
26天前
已完结
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
26天前
已完结
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
26天前
已完结
皖公网安备34019202002308
