Lv0
0 积分 2026-08-23 加入
Oxidative pre-stress of Debaryomyces hansenii HRB1: A novel approach to enhancing antioxidant capacity and quality characteristics of fermented dry sausage
9小时前
已完结
Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease
10小时前
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
10小时前
已完结
Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China
10小时前
已完结
Metagenomic Reveals the Role of Autochthonous Debaryomyces hansenii in the Fermentation and Flavor Formation of Dry Sausage
11小时前
已完结
Photovoltaic effect in an electrically tunable van der Waals heterojunction
12小时前
已关闭
Effects of Nacl Substitutes on the Physicochemical Properties and Sensorycharacteristics of Harbin Red Sausages During Storage
13小时前
待确认
皖公网安备34019202002308
