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50 积分 2024-10-11 加入
Compensative role of autochthonous lactic acid bacteria in physical properties and taste profiles of dry sausage with partial substitution of NaCl by KCl
2天前
已完结
Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi
2天前
已完结
Effect of fermentation conditions on the formation of ammonium salt in soy sauce
29天前
已完结
Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride
29天前
已完结
Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process
2个月前
已完结
Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage
3个月前
已完结
Fermentation and sensory characteristics of kimchi containing potassium chloride as a partial replacement for sodium chloride
3个月前
已完结
Effects of sodium reduction scenarios on fermentation and quality of sauerkraut
3个月前
已完结
Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China
3个月前
已完结
Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation
3个月前
已完结
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