Lv2
146 积分 2024-04-04 加入
Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing
4天前
已完结
Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation
4天前
已完结
Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish
6天前
已完结
Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity
6天前
已完结
Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality
6天前
已完结
Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine
1个月前
已完结
Evaluation of degradation capability of nitrite and biogenic amines of lactic acid bacteria isolated from pickles and potential in sausage fermentation
1个月前
已完结
Production of fermented spicy rabbit meat using Lactobacillus paracasei
1个月前
已完结
Microbiological, Biochemical and Textural Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures
1个月前
已关闭
Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
1个月前
已完结
皖公网安备34019202002308
