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48 积分 2024-10-04 加入
Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics
18天前
已完结
Unraveling flavor release mechanism in oyster protein hydrolysates during ultrasound-assisted Maillard reaction
19天前
已完结
Synergistic fermentation of Lactiplantibacillus plantarum 40 and 42 regulates browning in soybean paste and its mechanistic analysis
21天前
已完结
Effects of salinity and fermentation time on the microbial community, flavor, and metabolites of shrimp paste
1个月前
已完结
Research on the characteristic quality and flavor of fermented lightly salted tilapia affected by maturation temperatures via multi-omics technologies
2个月前
已完结
Microbial community steering via lactic acid bacteria-yeast co-inoculation: Developing a safety control strategy against nitrosamines and their precursors in Northeastern Chinese dried sausages
3个月前
已完结
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
3个月前
已完结
Preparation and Identification of the Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate
4个月前
已完结
Interactions of microbiota during solid-state cereal vinegar fermentation
4个月前
已完结
Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with Lactobacillus acidophilus, Lactiplantibacillus plantarum and Wickerhamomyces anomalus
4个月前
已完结
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