Lv21
182 积分 2024-11-01 加入
High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham
1小时前
已完结
Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese
2个月前
已完结
HS-SPME/GC–MS and metabolomics elucidate volatile metabolite formation during fermentation of egg yolks
2个月前
已完结
Enhanced volatile flavor and quality of dry fermented sausages by L-methionine and Lactococcus lactis CGMCC 31087
3个月前
已完结
Unraveling the metabolic network of volatile flavor dynamics development during the golden pomfret fermentation driven by core bacteria: a combined multi-omics analysis
3个月前
已完结
Insights into flavor quality and metabolites profiles of fresh cheese with different probiotics by SPME-GC-MS and untargeted metabolomics
3个月前
已完结
Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and Flavoromics study
3个月前
已完结
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
4个月前
已完结
Lactic acid bacteria and staphylococci improve swallowability of fermented meat pastes by modulating texture and flavor
4个月前
已完结
Physicochemical, volatile flavor, and microflora changes in the cephalothorax and pincer muscles of swimming crab (Ovalipes punctatus) during frozen storage: Molecular mechanisms of quality deterioration
4个月前
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