Lv5
972 积分 2023-08-29 加入
Autochthonous lactic acid bacteria-yeast symbiotic interactions: Implications for quality improvement and microbial co-occurrence networks in dry sausage
23小时前
待确认
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy
9天前
已完结
Effect of different aroma types of baijiu on the quality of Sichuan paocai
9天前
已完结
Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage
10天前
已完结
An optimized organic acids human sensory sourness analysis method
10天前
已完结
Elucidating microbial succession and aroma-active metabolite formation in hybrid dry-fermented sausage analogues with texturized pea protein: Integrating flavoromics, metabolomics, and metagenomics
11天前
已完结
Organic Acids: Key Products of Fermented Foods and Sources of Anti-Inflammatory Potential
11天前
已完结
The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles
12天前
已完结
Relationship between physicochemical properties and microbial structural distribution of Chinese-style and Salami fermented sausages
13天前
已完结
Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages
13天前
已完结
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