Lv1
24 积分 2024-09-07 加入
Unveiling the dynamic microbial succession and volatile flavor characteristic in fermented grass carp during fermentation with Lactiplantibacillus plantarum
9天前
已完结
Studying on effects of boiling on texture, microstructure and physiochemical properties of sea cucumber body wall and its mechanism using second harmonic generation (SHG) microscopy
9天前
已完结
Effects of endogenous cysteine proteinases on structures of collagen fibres from dermis of sea cucumber (Stichopus japonicus)
15天前
已完结
Modification of black rice bran and quality improvement of bran containing bread induced by fermentation of lactic acid bacteria
15天前
已完结
Study on the adsorption and migration rule of Sichuan pepper characteristic volatile compounds during the cooking process in the sea cucumber body wall
18天前
已完结
Flavor and nutritional characteristics of surimi product with Lactiplantibacillus plantarum as a reinforcing starter culture
18天前
已完结
Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)
21天前
已完结
Mechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions
23天前
已完结
Identification of changes in volatile compounds in sea cucumber Apostichopus japonicus during seasonings soaking using HS-GC-IMS
23天前
已完结
Identification of the deterioration flavor markers based on E-nose, GC-IMS and GC–MS during fresh sea cucumber storage and preservation by thymol
23天前
已完结
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