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40 积分 2022-09-03 加入
Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages
1年前
已完结
Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages
1年前
已完结
Lactic acid bacteria and Staphylococcus carnosus fermentation as a means for eliminating 4‐alkyl branched odor fatty acids of mutton jerky and its effect on other quality characteristics
2年前
已完结
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery
2年前
已完结
Insights into the Metabolomic Diversity of Latilactobacillus sakei
2年前
已完结
Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food
2年前
已完结
Bacterial community succession and biogenic amine changes during fermentation of fish‐chili paste inoculated with different commercial
2年前
已完结
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods
2年前
已完结
Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps
2年前
已完结
Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species
2年前
已完结
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