Lv11
16 积分 2026-08-23 加入
Engineering yeast to convert lignocellulose into vanillin
6小时前
已完结
A Memory-Guided Network and a Novel Dataset for Cropland Semantic Change Detection
17天前
已完结
The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles
1个月前
已完结
Reduction of N-nitrosodimethylamine in fermented cooked sausages by combined treatment of Lactiplantibacillus pentosus R3 and tea polyphenols
1个月前
已完结
Oxidative pre-stress of Debaryomyces hansenii HRB1: A novel approach to enhancing antioxidant capacity and quality characteristics of fermented dry sausage
1个月前
已完结
Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease
1个月前
已完结
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue
1个月前
已完结
Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China
1个月前
已完结
Metagenomic Reveals the Role of Autochthonous Debaryomyces hansenii in the Fermentation and Flavor Formation of Dry Sausage
1个月前
已完结
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