Lv2
188 积分 2024-10-19 加入
The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages
2小时前
待确认
Effects of Lysosomal–Mitochondrial Apoptotic Pathway on Tenderness in Post-Mortem Bovine Longissimus Muscle
2小时前
已完结
Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature
2小时前
已完结
The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project
3小时前
已完结
Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China
1个月前
已完结
Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir
4个月前
已完结
The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses
4个月前
已完结
The association of chymosin with artificial casein micelles
4个月前
已完结
Key roles of milk-derived extracellular vesicles in intestinal tract, with special emphasis on microRNAs in extracellular vesicles
4个月前
已完结
Characterization of an epilactose-producing cellobiose 2-epimerase from Thermoanaerobacterium saccharolyticum
5个月前
已完结
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