Lv4
610 积分 2024-12-26 加入
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
4天前
已完结
Biochemical transformations in fermented chili pastes: Impact of cultivar and fermentation type on flavor and bioactive compounds
4天前
已关闭
Studying the release of soybean taste-active peptides prepared by proteases derived from different fungi through Peptidomics
2个月前
已完结
Dynamics of Lactic Acid Bacteria Dominance in Sour Bamboo Shoot Fermentation: Roles of Interspecies Interactions and Organic Acid Stress
2个月前
已完结
Effects of Liuyang Douchi and Chopped Chili Peppers on the Flavor of Steamed Pork Belly
2个月前
已完结
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
4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
4个月前
已完结
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
4个月前
已完结
Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process
4个月前
已完结
The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle
4个月前
已完结
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