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Corrigendum to “Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach” [Food Research International 112 (2018) 143–151]
9个月前
已完结
COMPUTER‐ASSISTED READOUT OF DATA FROM TEXTURE PROFILE ANALYSIS CURVES1
9个月前
已完结
Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham
1年前
已完结
Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation
1年前
已完结
Positive apraclonidine test 36 hours after acute onset of horner syndrome in dorsolateral pontomedullary stroke
2年前
已完结
Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter
2年前
已完结
Understanding the implications of current health trends on the aroma of wet and dry cured meat products
2年前
已完结
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