Lv2
128 积分 2025-11-11 加入
Metabolic complementarity in LAB-yeast co-fermentation associates with enhanced ester aroma in cream cheese
1天前
待确认
Non-targeted flavor metabolomics reveals the regulatory mechanism of LAB-yeast mixed fermentation on the flavor profile of cheese flavoring
3天前
已完结
Effect of High Pressure Processing on the Lipolysis, Volatile Compounds, Odour and Colour of Cheese Made from Unpasteurized Milk
26天前
已完结
Impact of high hydrostatic pressure treatment on physicochemical characteristics, structural characteristics, and functional characteristics of mare milk casein
26天前
已完结
Microbial ecology of artisanal fresh cheese from Sinaloa: Influence of geographic terroir on diversity, functionality, and safety
1个月前
已完结
Leuconostoc pseudomesenteroides YT830: a promising lactic acid bacterial starter culture for synbiotic fermented yak milk products as revealed by metabolic and genomic analyses
1个月前
已完结
Impact of milk source on Qula quality – a comparative study of yak and cattle yak Qula
1个月前
已完结
Integrating metabolomics, proteomics, transcriptomics, and genomics to enhance the flavor-modulating capacity of lactic acid bacteria in fermented beverages
3个月前
已完结
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese
3个月前
已完结
A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds
4个月前
已完结
皖公网安备34019202002308
