Lv2
120 积分 2025-10-19 加入
Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks
2个月前
已完结
Construction of correlation networks and metabolic pathways reveals the self-gel and flavor formation mechanisms of silver carp surimi during natural fermentation based on volatile and non-volatile metabonomics
2个月前
已完结
Self-gel formation and improvement mechanisms of silver carp surimi by Lactiplantibacillus plantarum based on microbial metabolism
3个月前
已完结
Lactiplantibacillus plantarum fermentation modulates gel network and protein conformation in pollock surimi: Implications for texture enhancement and safe-swallowing functionality
3个月前
已完结
Quality enhancement and metabolic mechanism of fermented sausages with Lactiplantibacillus plantarum and Companilactobacillus alimentarius
3个月前
已完结
Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
3个月前
已完结
Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage
3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
5个月前
已完结
Flavor and nutrition characteristics of surimi product with Lactiplantibacillus plantarum as a reinforcing starter culture
5个月前
已完结
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