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152 积分 2024-11-01 加入
Comparative analysis of physicochemical properties and microbial community structure in five types of Yunnan dry-cured hams
1小时前
求助中
Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and flavoromics study
2小时前
已完结
Exploring the regulatory mechanism of carboxymethyl chitosan on porcine myofibrillar protein gel properties, molecular interactions and digestive properties
7天前
已完结
High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham
4个月前
已完结
Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese
7个月前
已完结
HS-SPME/GC–MS and metabolomics elucidate volatile metabolite formation during fermentation of egg yolks
7个月前
已完结
Enhanced volatile flavor and quality of dry fermented sausages by L-methionine and Lactococcus lactis CGMCC 31087
8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
8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
8个月前
已完结
Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and Flavoromics study
8个月前
已完结
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