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Fermentation substrate drives flavor differentiation: Multi-omics analysis of flavor formation mechanisms in sour meat fermented by various grains
1个月前
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AOAC Official Method 983.18Meat and Meat Products
1个月前
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AOAC Official Method 983.18Meat and Meat Products
1个月前
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AOAC Official Method 950.46Loss on Drying (Moisture) in Meat
1个月前
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Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat
1个月前
已完结
Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs)
2个月前
已完结
The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures
3个月前
已完结
Metatranscriptomics for Understanding the Microbiome in Food and Nutrition Science
3个月前
已完结
The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products
3个月前
已完结
Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics
3个月前
已完结
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