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A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
17小时前
待确认
Microbiota Interactions as Critical Determinants of Flavor Development in Fermented Foods
2个月前
已完结
Highly efficient and sustainable bioconversion of cottonseed meal to high-value products through solid-state fermentation by protease-enhanced Streptomyces sp. SCUT-3
2个月前
已完结
Comparisons of procyanidins with different low polymerization degrees on prevention of lipid metabolism in high-fat diet/streptozotocin-induced diabetic mice
3个月前
已完结
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