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Probiotic Potential of Lactic Acid Bacteria with Antioxidant Properties in Modulating Health: Mechanisms, Applications, and Future Directions
9天前
已完结
Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model
14天前
已完结
Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation
15天前
已完结
Antioxidant compounds from microbial sources: A review
15天前
已完结
Probiotic Potential of Lactic Acid Bacteria with Antioxidant Properties in Modulating Health: Mechanisms, Applications, and Future Directions
16天前
已完结
A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
21天前
已完结
Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods
1个月前
已完结
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
1个月前
已完结
The combination of high‐throughput sequencing and LC–MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon
3个月前
已完结
Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides
3个月前
已完结
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