Lv5
1370 积分 2024-10-20 加入
A comprehensive review of the role of microorganisms on texture change,flavorand biogenic amines formation in fermented meat with their action mechanisms and safety
8天前
已完结
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
24天前
已完结
Effects of whey on quality and differential metabolites of fermented camel jerky
24天前
已完结
Effects of synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle
26天前
已完结
Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis
28天前
已完结
Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium
28天前
已完结
Flavor and sensory profile of kombucha fermented with raw Pu-erh tea and evaluation of the antioxidant properties
2个月前
已完结
Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product
2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
2个月前
已完结
Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards
2个月前
已完结
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