Lv53
1550 积分 2024-10-20 加入
The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages
1天前
待确认
Synergistic metabolism of Lactobacillus and yeast at different inoculation improves the quality of fermented beef
22天前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
2个月前
已完结
A comprehensive review of the role of microorganisms on texture change,flavorand biogenic amines formation in fermented meat with their action mechanisms and safety
2个月前
已完结
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
3个月前
已完结
Effects of whey on quality and differential metabolites of fermented camel jerky
3个月前
已完结
Effects of synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle
3个月前
已完结
Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis
3个月前
已完结
Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium
3个月前
已完结
Flavor and sensory profile of kombucha fermented with raw Pu-erh tea and evaluation of the antioxidant properties
4个月前
已完结
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