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338 积分 2024-11-16 加入
Effects of Pediococcus pentosaceus and tea polyphenols on biogenic amines, volatile compounds, and microbial Community in Fermented Sausage
1个月前
已完结
Mechanistic insights into microbial succession driving flavor formation in traditional Sichuan sausage: A multi-omics approach
2个月前
已完结
Identification of bitter peptides in sufu via homology modeling and molecular docking
8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
8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
9个月前
已完结
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