Lv11
90 积分 2024-04-15 加入
随便写些什么刷下存在感
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
5小时前
已完结
Combination of Artemisia selengensis Turcz leaves polysaccharides and dicaffeoylquinic acids could be a potential inhibitor for hyperuricemia
24天前
已完结
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)
1个月前
已完结
Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach
1个月前
已完结
Optimization and purification of a novel bacteriocin-like substance from Tarhana-originated Enterococcus faecium
1个月前
已完结
Natural sun drying process of Rugao sausage: Microbial community succession and its crucial role in flavor development
1个月前
已完结
Origin and prevalence of food-derived coagulase-negative staphylococci in fermentation: impact of protein, lipid, salt, and pH conditions
1个月前
已关闭
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review
1个月前
已完结
Fungal–bacterial interactions at species and strain-level influence γ-aminobutyric acid and ethyl esters accumulation in a simulated fermentation system
1个月前
已完结
Lactiplantibacillus plantarum strains with proteolytic abilities showed diverse effects on casein gel formation during fermentation
2个月前
已完结
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