Lv3
330 积分 2023-04-03 加入
Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture
3个月前
已完结
Probiotic-fermentation of oat: Safety, strategies for improving quality, potential food applications and biological activities
3个月前
已完结
Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle
1年前
已完结
Phosphate alternatives for meat processing and challenges for the industry: A critical review
1年前
已完结
Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages
1年前
已完结
Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles
1年前
已完结
Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products
1年前
已完结
Developing novel synbiotic yoghurt with Lacticaseibacillus paracasei and lactitol: Investigation of the microbiology, textural and rheological properties
1年前
已完结
The developing infant gut microbiome: A strain-level view
1年前
已完结
Genomic, transcriptomic, and ecological diversity of Penicillium species in cheese rind microbiomes
1年前
已完结
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