Lv4
610 积分 2024-12-26 加入
Studying the release of soybean taste-active peptides prepared by proteases derived from different fungi through Peptidomics
1天前
已完结
Dynamics of Lactic Acid Bacteria Dominance in Sour Bamboo Shoot Fermentation: Roles of Interspecies Interactions and Organic Acid Stress
1天前
已完结
Effects of Liuyang Douchi and Chopped Chili Peppers on the Flavor of Steamed Pork Belly
1天前
已完结
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
2个月前
已完结
Construction of a rapid evaluation method for fermentation degree of low-fat fermented sour chicken meat based on Raman spectroscopy technology
2个月前
已完结
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
2个月前
已完结
Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process
2个月前
已完结
The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle
2个月前
已完结
Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism
2个月前
已完结
Flavour-active volatile compounds in beer: production, regulation and control
2个月前
已完结
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