Lv43
800 积分 2024-10-20 加入
Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”
14天前
已完结
Effects of single fermentation of Lactobacillus sakei and compound fermentation with Staphylococcus carnosus on the metabolomics of beef sausages
21天前
已完结
Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages
21天前
已完结
Effects of Starter culture Inoculation on Texture Characteristics, Flavor, and Biogenic Amine Formation in Slightly Fermented Beef
30天前
已完结
Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology
30天前
已完结
Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing
1个月前
已完结
Toward merging bottom–up and top–down model-based designing of synthetic microbial communities
1个月前
已完结
Microbiota dynamics and volatile metabolite generation during sausage fermentation
1个月前
已完结
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