Lv4
458 积分 2024-10-04 加入
Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce (Yulu) by Salt-Tolerant Bacillus subtilis
4小时前
已完结
An isolated salt-tolerant Tetragenococcus halophilus 2MH-3 improved the volatile flavor of low-salt fermented fish sauce by regulating the microbial community
4小时前
已完结
Sustainable food smart manufacturing technology
8天前
已完结
Design and Optimization of Production Line Layout Using Material Flows
8天前
已完结
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties
8天前
已完结
Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation
25天前
已完结
Improvement of the quality and safety of low-salt fish sauce by reconstruction of microbial community through cooperative fermentation of starters
26天前
已完结
Intelligent pulsed ultraviolet c radiation sterilization system: A cleaner solution of raw ready-to-eat aquatic products processing
27天前
已完结
Functional Ingredients from Food Waste and By-Products: Processing Technologies, Functional Characteristics and Value-Added Applications
30天前
已完结
皖公网安备34019202002308
