Lv4
790 积分 2023-09-27 加入
A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety
8个月前
已完结
Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
8个月前
已完结
Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review
9个月前
已完结
Arginine as an Excipient for Protein Freeze-Drying: A Mini Review
9个月前
已完结
Effect of freeze-dried protectants on the survival rate and fermentation performance of fermented milk's directed vat set starters
9个月前
已完结
Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review
9个月前
已完结
Debaryomyces hansenii Strains from Valle De Los Pedroches Iberian Dry Meat Products: Isolation, Identification, Characterization, and Selection for Starter Cultures
9个月前
已关闭
Relevant factors for the preparation of freeze-dried lactic acid bacteria
9个月前
已完结
Effect of freeze drying and protectants on viability of the biocontrol yeast Candida sake
10个月前
已完结
Screening of the freeze‐drying protective agent for high quality milk beer yeast ( Kluyveromyces marxianus) and optimization of freeze‐drying process conditions
10个月前
已完结
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