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文静的寒松
Lv1
70 积分
2023-05-22 加入
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Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
23天前
已完结
Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage
23天前
已完结
Determination of ATP-related compounds by HPLC to study the effect of cell-free supernatants of Lactiplantibacillus plantarum on the shelf life of sliced dry-cured ham
27天前
已完结
Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat
29天前
已完结
Postbiotics and Kidney Disease
11个月前
已关闭
Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets
11个月前
已完结
Are postbiotics key to the potential benefits of fermented foods?
11个月前
已完结
Development of Healthier and Functional Dry Fermented Sausages: Present and Future
1年前
已完结
Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study
1年前
已完结
Microbiota dynamics and volatile metabolite generation during sausage fermentation
1年前
已完结
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