Lv11
10 积分 2024-06-19 加入
Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation
4小时前
已完结
New insights into the dominance of mixed fermentation of Staphylococcus cohnii and Staphylococcus saprophyticus in Chinese bacon: Complete genomic and comparative genomic perspectives
5小时前
已完结
Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics
9小时前
已完结
The pH-unrelated influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model system
9小时前
已完结
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon
10天前
已完结
Mining of novel target genes through Pan-genome analysis for Conventional PCR and Real-Time PCR detection of Staphylococcus argenteus in food
10天前
已完结
Molecular Characterization and Potential Assessment of Extracellular DNase Producing Staphylococcus aureus VITSV4 Isolated from Bovine Milk
23天前
已完结
Impact of inoculating Staphylococcus xylosus CICC21445 and Staphylococcus vitulinus CICC10850 on lipid metabolism and flavor development in dry-cured duck
2个月前
已完结
The pH-unrelated influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model system
2个月前
已完结
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
2个月前
已完结
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