Lv52
1180 积分 2024-10-20 加入
Flavor and sensory profile of kombucha fermented with raw Pu-erh tea and evaluation of the antioxidant properties
18天前
已完结
Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product
1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
1个月前
已完结
Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards
1个月前
已完结
Flavor formation based on lipid in meat and meat products: A review
1个月前
已完结
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
1个月前
已完结
Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying
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
1个月前
已完结
Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus
1个月前
已完结
Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk
1个月前
已完结
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