Lv7
5000 积分 2022-03-29 加入
Fermentation substrate drives flavordifferentiation: ulti-omics analysis offlavor formation mechanisms in sour meatfermented by various grains
3天前
求助中
Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding
2个月前
已完结
Multifunctional Properties of Vinegar‐Derived Acetic Acid Bacteria and Lactic Acid Bacteria: Innovative Potential Probiotics
3个月前
已完结
Engineering a Thermoresistant and Adaptable Nondigestible Carbohydrate Matrix With Bacillus clausii for Controlled Probiotic Delivery in Food Matrices
3个月前
已完结
The Effect of Adding Different Varieties of Osmanthus on the Antioxidant Activity and Flavor of Barley Beer
3个月前
已完结
Evaluation of the Technological Properties of Dried Attieke Ferments
3个月前
已完结
Enhancement of Bioactivity and Flavor Profiles of Tartary Buckwheat Through Kombucha Fermentation by Enrichment of Lactobacillus bulgaricus
4个月前
已完结
Montenegrin Sudžuk Fermented Sausage Uncovered: Native Microbiota, Volatile Compounds, Physicochemical‐Structural Characterization and Assessment of Safety Profile
4个月前
已完结
Cold-plasma-induced modification of pea protein isolate: implications for functional and physicochemical enhancement in hybrid fermented dairy beverages
4个月前
已完结
Dynamic changes in the gel properties, microbial community, and volatile flavor profile of Spanish mackerel (Scomberomorus niphonius) sausages inoculated with Lactiplantibacillus plantarum CY1-2
6个月前
已完结
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