Lv5
1510 积分 2022-11-08 加入
Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review
30天前
已完结
Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles
30天前
已完结
Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria
30天前
已完结
Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages
30天前
已完结
Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage
30天前
已完结
Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria
6个月前
已完结
Main flavor compounds and molecular regulation mechanisms in fruits and vegetables
7个月前
已完结
Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry
8个月前
已完结
Effects of tea polyphenols on the quality of common carp ( Cyprinus carpio ) meat during the freezing process and its action mechanism
8个月前
已关闭
Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period
8个月前
已完结
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