Lv53
1410 积分 2024-10-20 加入
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
1个月前
已完结
A comprehensive review of the role of microorganisms on texture change,flavorand biogenic amines formation in fermented meat with their action mechanisms and safety
1个月前
已完结
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
2个月前
已完结
Effects of whey on quality and differential metabolites of fermented camel jerky
2个月前
已完结
Effects of synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle
2个月前
已完结
Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis
2个月前
已完结
Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium
2个月前
已完结
Flavor and sensory profile of kombucha fermented with raw Pu-erh tea and evaluation of the antioxidant properties
3个月前
已完结
Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product
4个月前
已完结
Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry
4个月前
已完结
皖公网安备34019202002308
