Lv2
178 积分 2025-10-22 加入
Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast
13天前
已完结
Antimicrobial resistance, virulence characteristics and genotypes of Bacillus spp. from probiotic products of diverse origins
14天前
已完结
Dietary supplementation of Bacillus velezensis B8 enhances immune response and resistance against Aeromonas veronii in grass carp
16天前
已完结
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
1个月前
已完结
Strain-specific effects of fish originated Bacillus velezensis on growth, gut health, and disease resistance of zebrafish
5个月前
已完结
Effects of different deodorization methods on eel flavor quality: A multidimensional volatile analysis
5个月前
已完结
From formation to solutions: Off-flavors and innovative removal strategies for farmed freshwater fish
5个月前
已完结
Insight into the role of lipids in odor changes of frozen grass carp (Ctenopharyngodon idella) based on lipidomics and GC–MS analysis: Impact of freeze-thaw cycles and heat treatment
10个月前
已完结
Effect of multi-frequency ultrasound-assisted immersion freezing on quality changes in large yellow croaker (Larimichthys crocea) during frozen storage
10个月前
已完结
Effect of lacto-fermented pickled liquids on physicochemical, microbial and sensory quality attributes of grass carp (Ctenopharyngodon Idella) fillets during cold storage
10个月前
已完结
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