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122 积分 2025-09-09 加入
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review
11天前
已完结
Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning
1个月前
已完结
A review of taste‐active compounds in meat: Identification, influencing factors, and taste transduction mechanism
1个月前
已完结
Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, China
1个月前
已完结
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
1个月前
已完结
A review of fermented bee products: Sources, nutritional values, and health benefits
2个月前
已完结
Comparison of collagens extracted from swim bladder and bovine Achilles tendon
5个月前
已完结
Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon
8个月前
已完结
Bridging dietary polysaccharides and gut microbiome: How to achieve precision modulation for gut health promotion
8个月前
已完结
COLLAGEN AS A LEAN OR FAT REPLACEMENT IN PORK SAUSAGE
8个月前
已完结
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