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30 积分 2025-08-04 加入
An innovative perspective on fermented foods: isolation, purification, biochemical properties, and evaluation of the flavor formation potential of meat protein hydrolysis by Saccharomyces cerevisiae L3 proteases
18天前
已完结
Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef sample
1个月前
已完结
Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures
1个月前
已完结
Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef
1个月前
已关闭
Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics
1个月前
已完结
Mechanisms and strategies to tailor dry-aged meat flavour
2个月前
已完结
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