Lv11
46 积分 2025-03-19 加入
Autochthonous lactic acid bacteria-yeast symbiotic interactions: Implications for quality improvement and microbial co-occurrence networks in dry sausage
24分钟前
已完结
High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation
31分钟前
已完结
The potential correlation between microbial communities and flavors in traditional fermented sour meat
34分钟前
已完结
The effect of two-stage temperature fermentation regulation on the microbial community and flavor profiles of shallow-fermented sausages inoculated with Staphylococcus xylosus and Staphylococcus carnosus starter cultures
37分钟前
已完结
皖公网安备34019202002308
