Lv32
246 积分 2024-09-18 加入
Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract
15天前
已关闭
Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses
16天前
已完结
Volatile profile of quinoa and lentil flour under fungal fermentation and drying
16天前
已完结
Effects of superfine grinding on physicochemical properties and morphological structure of coix seed powders
21天前
已完结
Application of Wickerhamomyces anomalus and Pichia fermentans to improve the aroma of fermented sour fish
22天前
已完结
Application of Wickerhamomyces anomalus and Pichia fermentans to improve the aroma of fermented sour fish
25天前
已完结
Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing
1个月前
已完结
Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus
1个月前
已完结
Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics
1个月前
已完结
Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures
1个月前
已完结
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