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14 积分 2025-03-19 加入
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
10天前
已完结
Bacterial diversity and fermentation quality of Moringa oleifera leaves silage prepared with lactic acid bacteria inoculants and stored at different temperatures
10天前
已完结
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince
10天前
已完结
Impact of salt concentration on bacterial diversity and changes in biogenic amines during fermentation of farmhouse soybean paste in Northeast China
10天前
已完结
Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef
1个月前
已完结
Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions
1个月前
已完结
Evaluation of Bacterial Diversity and Quality Features of Traditional Sichuan Bacon from Different Geographical Region
1个月前
已完结
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
1个月前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
1个月前
已完结
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