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270 积分 2024-11-06 加入
Contribution of muscle and microbial aminopeptidases to flavor development in dry-cured meat products
2个月前
已完结
Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review
2个月前
已完结
Cooperative Response of Pichia Kudriavzevii and Saccharomyces Cerevisiae to Lactic Acid Stress in Baijiu Fermentation
4个月前
已完结
Technological Characterization and Flavor-Producing Potential of Lactic Acid Bacteria Isolated from Traditional Dry Fermented Sausages in Northeast China
4个月前
已完结
Isolation and Characterization of Coagulase Negative Staphylococci with High Proteolytic Activity from Dry Fermented Sausages As a Potential Starter Culture
4个月前
已完结
Effect of Lactobacillus Plantarum and Staphylococcus Xylosus on Flavour Development and Bacterial Communities in Chinese Dry Fermented Sausages
4个月前
已完结
Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality
4个月前
已完结
Animal-derived and plant-derived proteins in diets have different in vitro digestive characteristics and bioaccessibility
4个月前
已完结
Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities
7个月前
已完结
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