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40 积分 2024-03-07 加入
Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride
12天前
已完结
Genomics and biochemistry of Saccharomyces cerevisiae wine yeast strains
2个月前
已完结
Technical note: A simplified procedure for myofibril hydrophobicity determination
3个月前
已完结
Production of bioactive protein hydrolysate using the yeasts isolated from soft chhurpi
6个月前
已完结
Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles
8个月前
已完结
Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition
8个月前
已完结
Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition
8个月前
已完结
Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation
8个月前
已完结
Stress tolerance phenotype of industrial yeast: industrial cases, cellular changes, and improvement strategies
9个月前
已完结
Revealing the microbial diversity and volatile flavor formation in finger citron kombucha by metagenomic and GC-MS analysis
10个月前
已完结
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