Lv4
564 积分 2024-10-20 加入
Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS
20天前
已完结
Virgibacillus sp. SK37 and Staphylococcus nepalensis JS11 as potential starters to improve taste of shrimp paste
2个月前
已完结
Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces
2个月前
已完结
Metagenomics reveals flavour metabolic network of cereal vinegar microbiota
2个月前
已完结
Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste
2个月前
已完结
Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains
2个月前
已完结
Pulsed Electric Field-Assisted Fermentation of Low-Salt Fish Sauce from Nile Tilapia Skeleton Hydrolysate: Physicochemical Properties and Metabolite Profile
2个月前
已完结
Pulsed Electric Field-Assisted Fermentation of Low-Salt Fish Sauce from Nile Tilapia Skeleton Hydrolysate: Physicochemical Properties and Metabolite Profile
2个月前
已完结
The rapid fermentation of Euphausia superba sauce and revealing of the relationship between key flavor compounds and core microorganisms
2个月前
已完结
Correlation analysis between microbial diversity in mixed-fermented shrimp juice and the synthesis pathways of characteristic flavor compounds
2个月前
已完结
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