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yixi
Lv1
10 积分
2024-09-09 加入
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Characterisation of microbial deep spoilage in Iberian dry-cured ham
14小时前
待确认
Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage
16小时前
已完结
Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study
20小时前
已完结
Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham
2天前
已完结
1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams
2天前
已完结
Variation of microbiological and small molecule metabolite profiles of Nuodeng ham during ripening by high-throughput sequencing and GC-TOF-MS
3天前
已完结
Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening
4天前
已完结
Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study
4天前
已完结
Headspace concentration of selected dry-cured aroma compounds in model systems as affected by curing agents
5天前
已完结
Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments
6天前
已完结
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