Lv21
196 积分 2026-01-27 加入
Acetoin Metabolism in Bacteria
5天前
已完结
α-Acetolactate synthase of Lactococcus lactis contributes to pH homeostasis in acid stress conditions
5天前
已完结
Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage
21天前
已完结
Microbial spoilage of traditional dry sausages produced in small-scale facilities in Friuli, a north-eastern region of Italy. Acta Alimentaria,
21天前
已关闭
Effect of fat content on flavour release from sausages
23天前
已关闭
Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages
23天前
已关闭
Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC–MS combined with metabolomics
24天前
已完结
Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China
1个月前
已完结
Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease
1个月前
已完结
Impact and correlation of fermentation temperature on the bacterial community, flavor characteristics, and proteolysis of Harbin dry sausages
1个月前
已完结
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