Lv5
950 积分 2024-10-20 加入
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
15小时前
待确认
Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus
15小时前
待确认
Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk
3天前
已完结
Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage
3天前
已完结
Effects of starter culture inoculation on texture characteristics, flavor, and biogenic amine formation in slightly fermented beef
3天前
已完结
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
4天前
已完结
Characterization of flavor profile and microbial community dynamics in naturally fermented sour watermelon
9天前
已完结
Comparative insights into the metabolite and taste discrepancies upon kimchi (Mukeunji) fermentation using different Lactobacillaceae starters
22天前
已完结
Microbiota dynamics and volatile metabolite generation during sausage fermentation
23天前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
23天前
已完结
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