Lv21
158 积分 2024-09-21 加入
Bacteriocin-producing Lactobacillus sakei C2 as starter culture in fermented sausages
28天前
已完结
Effect of Lactobacillus helveticus IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages
1个月前
已完结
Effect of a combination of probiotics on the flavor profiling and biogenic amines of composite fermented mutton sausages
1个月前
已完结
Effects of Lactobacillus curvatus SQ-425 and Staphylococcus simulans 65–4 as starter cultures on sensory characteristics, microbial communities and metabolites in fermented sausage
1个月前
已完结
Magnetic field: A non-thermal technology in food processing
1个月前
已完结
Effect of magnetic field-assisted thawing on the quality and microstructure of Portunus trituberculatus meat
1个月前
已完结
Magnetic field-mediated oxidative modification of myoglobin: One effective method for improving the gel properties of myofibrillar protein
1个月前
已完结
Mechanism of CaCl2 modulation of the properties of acyl-modified ovalbumin–myofibrillar protein composite gel
1个月前
已完结
Magnetic fields improve the gel properties of myofibrillar proteins in low-salt myofibrillar protein emulsion systems
1个月前
已完结
Cryoprotective effect of magnetic field-assisted freezing in combination with curdlan on myofibrillar protein of Litopenaeus vannamei: oxidative aggregation, protein structure and thermal stability
1个月前
已完结
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