Lv3
348 积分 2024-11-16 加入
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue
17天前
已完结
Effects of Pediococcus pentosaceus and tea polyphenols on biogenic amines, volatile compounds, and microbial Community in Fermented Sausage
3个月前
已完结
Mechanistic insights into microbial succession driving flavor formation in traditional Sichuan sausage: A multi-omics approach
3个月前
已完结
Identification of bitter peptides in sufu via homology modeling and molecular docking
10个月前
已完结
Identification of Novel Umami Peptides from Low-Salt Dry-Cured Ham Skin and Revelation of the Umami Mechanism through Molecular Docking with T1R1/T1R3
10个月前
已完结
Characterization of the aroma variances of duck broth from different part by HS-SPME-GC–MS, HS-GC-IMS and sensory evaluation
11个月前
已完结
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