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128 积分 2024-11-01 加入
Integration of microbial diversity and metabolite profiles reveals the effects of Staphylococcus xylosus and Staphylococcus carnosus on flavor formation in a fermented meat product model system
18天前
已完结
Physicochemical properties, aroma compounds, non-volatile metabolites and their potential correlation in Wickerhamomyces anomalus-fermented Sichuan-style sausage
1个月前
已完结
Comparative analysis of physicochemical properties and microbial community structure in five types of Yunnan dry-cured hams
1个月前
已完结
Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and flavoromics study
1个月前
已完结
Exploring the regulatory mechanism of carboxymethyl chitosan on porcine myofibrillar protein gel properties, molecular interactions and digestive properties
1个月前
已完结
High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham
6个月前
已完结
Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese
8个月前
已完结
HS-SPME/GC–MS and metabolomics elucidate volatile metabolite formation during fermentation of egg yolks
9个月前
已完结
Enhanced volatile flavor and quality of dry fermented sausages by L-methionine and Lactococcus lactis CGMCC 31087
9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
9个月前
已完结
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