Lv37
262 积分 2024-10-30 加入
Synergistic fermentation with functional bacteria for production of salt-reduced soy sauce with enhanced aroma and saltiness
5天前
已完结
Modulation of flavour perception under sodium-reduced conditions: A sensory–metabolic interaction framework driven by Debaryomyces hansenii SH4 and KCl
9天前
已完结
Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: From taste-active compounds and aroma-active compounds to sensory characteristics
9天前
已完结
Microbial Derived Flavoring Compounds in Meat, Fish, and Poultry-Based Products: Application and Health Benefits
10天前
已完结
Flavor reconstruction of reduced-salt braised pork meatballs via a compound flavor enhancer: Contributions of taste improvement and aroma-related changes
11天前
已完结
Dual regulation of sensory quality and safety in roast beef patties using novel flavor-enhanced salt complexes
11天前
已完结
The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham
12天前
已完结
Synergistic effect of combining umami substances enhances perceived saltiness
13天前
已完结
Effects of umami substances as taste enhancers on salt reduction in meat products: A review
13天前
已完结
Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria
15天前
已完结
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