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2030 积分 2022-07-17 加入
Sensory Analyses‐General Considerations
5个月前
已完结
Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry
5个月前
已完结
Interactive mechanism-guided microbial interaction dynamics in food fermentations: lactic acid bacteria and yeasts as a case example
6个月前
已完结
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
6个月前
已完结
Enhancement of colour formation of fermented sausages by overexpression of nitric oxide synthase in Staphylococcus vitulinus under hydrogen peroxide stress
7个月前
已完结
Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish
7个月前
已完结
Effect of Saccharomyces cerevisiae inoculation on the co-fermentation of Clostridium kluyveri and Clostridium tyrobutyricum: A strategy for controlling acidity and enhancing aroma in strong-flavor Baijiu
7个月前
已完结
Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations
8个月前
已完结
Construction of plant-based adipose tissue using high internal phase emulsions and emulsion gels
8个月前
已完结
Protein Sulfhydryls and Their Role in the Antioxidant Function of Protein S-Thiolation
8个月前
已完结
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