Lv43
570 积分 2024-05-09 加入
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
9天前
已完结
Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation
1个月前
已完结
Antimicrobial resistance, virulence characteristics and genotypes of Bacillus spp. from probiotic products of diverse origins
1个月前
已完结
Evaluation of probiotic Bacillus subtilis P229 isolated from cheonggukjang and its application in soybean fermentation
1个月前
已完结
Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions
2个月前
已完结
Novel Peptide Derived from Gadus morhua Stimulates Osteoblastic Differentiation and Mineralization through Wnt/β-Catenin and BMP Signaling Pathways
2个月前
已完结
Absorption and transport properties of a codfish-derived peptide and its protective effect on bone loss in ovariectomized mice
2个月前
已完结
Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)
2个月前
已完结
Roasting treatments affect physicochemical, aroma and nutritional quality of strong fragrant rapeseed oil
2个月前
已完结
Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements
2个月前
已完结
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