Lv5
1310 积分 2024-05-29 加入
Exploring the spoilage mechanism differences of yak and cattle meat during chilled storage: A combined 16S rRNA gene sequencing and non-targeted metabolomics approach
13小时前
已完结
A multifunctional role of sodium decanoate: Preventing thermal aggregation and enhancing foaming properties of enzymatically hydrolyzed egg white protein
1个月前
已完结
Application of the molecular dynamics simulation GROMACS in food science
3个月前
已完结
The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products
4个月前
已完结
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA
5个月前
已完结
GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22
5个月前
已完结
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
6个月前
已完结
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties
7个月前
已完结
Antimicrobial resistance and resistance genes in Salmonella strains isolated from broiler chickens along the slaughtering process in China
9个月前
已完结
Chemical Interactions of Nonmuscle Proteins in the Network of Sardine (Sardina pilchardus) Muscle Gels
10个月前
已完结
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