Lv2
110 积分 2021-12-27 加入
Bacterial community succession and volatile compound changes in Xinjiang smoked horsemeat sausage during fermentation
8个月前
已完结
Analysis of biogenic amine in dry sausages collected from northeast China: From the perspective of free amino acid profile and bacterial community composition
8个月前
已完结
Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China
8个月前
已完结
Transcriptome analysis reveals the molecular mechanisms of the novel Lactobacillus pentosus pentocin against Bacillus cereus
9个月前
已完结
Transcriptomic Responses to Nitrite Degradation by Limosilactobacillus fermentum RC4 and Effect of ndh Gene Overexpression on Nitrite Degradation
9个月前
已完结
Upcycling of Soy Whey with Ischnoderma benzoinum toward Production of Bioflavors and Mycoprotein
1年前
已完结
Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures
1年前
已完结
Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions
1年前
已完结
Transcriptomic Responses to Nitrite Degradation by Limosilactobacillus fermentum RC4 and Effect of ndh Gene Overexpression on Nitrite Degradation
1年前
已完结
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