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348 积分 2024-10-04 加入
Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce
13天前
已完结
Investment feasibility analysis for pasteurized bottled fermented fish sauce production in Thailand: perspectives from industry stakeholders
13天前
已完结
Analytic Theory for Dilute Colloids in a Charged Slit
13天前
已完结
Dynamics and diversity of microbial community in salmon slices during refrigerated storage and identification of biogenic amine-producing bacteria
16天前
已完结
Isolation and Characterizations of Histamine- and Tyramine-Producing Strains Isolated from Fermented Soybean Food: Soy Sauce and Soybean Paste
16天前
已完结
Effect of stress factors on the production of biogenic amines by lactic acid bacteria isolated from fermented Mexican foods (cheese and beer)
27天前
已完结
Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness
27天前
已完结
Physicochemical characteristics and metabolite composition of fish sauce made from large yellow croaker roe enzymatic hydrolysates based on three fermentation temperatures
1个月前
已完结
Improvement of the quality and safety of low-salt fish sauce by reconstruction of microbial community through cooperative fermentation of starters
2个月前
已完结
Comparative analysis of volatile compounds and microbial community succession in Chinese fish sauce: Three typical types of fast-fermented fish sauces
2个月前
已完结
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