Lv11
40 积分 2024-09-09 加入
Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham
29天前
已完结
Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham
1个月前
已完结
Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl
1个月前
已完结
Flavor formation based on lipid in meat and meat products: A review
1个月前
已完结
Volatile compounds in high-pressure-treated dry-cured ham: A review
1个月前
已完结
Evaluation of the effects of compound curing agents on the lipid profiles and volatile flavors in Nuodeng ham based on lipidomics and GC-IMS analysis
1个月前
已完结
Microbial production of volatile fatty acids: current status and future perspectives
1个月前
已完结
Characterisation of microbial deep spoilage in Iberian dry-cured ham
1个月前
已完结
Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage
1个月前
已完结
Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study
1个月前
已完结
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