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20 积分 2024-12-19 加入
Lipid degradation contributes to flavor formation during air-dried camel jerky processing
5天前
已完结
Integration of lipidomics and flavoromics reveals the lipid-flavor transformation mechanism of fish oil from silver carp visceral with different enzymatic hydrolysis
20天前
已完结
Evaluation of the effects of compound curing agents on the lipid profiles and volatile flavors in Nuodeng ham based on lipidomics and GC-IMS analysis
22天前
已完结
Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures
27天前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
27天前
已完结
Endopeptidases, exopeptidases, and glutamate decarboxylase in soybean water extract and their in vitro activity
1个月前
已完结
Enhanced Production of Gamma-Aminobutyric Acid (GABA) from Lactobacillus futsaii CS3 Using Agri-Food Industries By-Products Under Batch and Fed-Batch Fermentation
1个月前
已完结
Strategies for improvement of gamma-aminobutyric acid (GABA) biosynthesis via lactic acid bacteria (LAB) fermentation
1个月前
已完结
Mechanism of high d-aspartate production in the lactic acid bacterium Latilactobacillus sp. strain WDN19
1个月前
已完结
Influences of adding media additives on synthesis of gamma‐aminobutyric acid in fermentation of defatted rice bran extract with lactic acid bacteria
1个月前
已完结
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