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2023-09-07 加入
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Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism
1个月前
已完结
Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions
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Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions
2个月前
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Growth and aroma production by Staphylococcus xylosus, S. carnosus and S. equorum—a comparative study in model systems
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A Review on Proteolytic Fermentation of Dietary Protein Using Lactic Acid Bacteria for the Development of Novel Proteolytically Fermented Foods
2个月前
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Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham
3个月前
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Comprehensive analysis of the relationship between peptide profiles and microbial diversity in the Chinese Jiang‐Flavour Daqu
3个月前
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Capsules templated from water-in-oil Pickering emulsions for enzyme encapsulation
3个月前
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Developments in Food Flavours
3个月前
已关闭
Bacterial role in flavour development
4个月前
已完结
没有进行任何应助
帮大忙了
7个月前
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