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360 积分 2023-05-22 加入
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
2天前
已完结
Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish
2个月前
已完结
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
2个月前
已完结
Contribution of muscle and microbial aminopeptidases to flavor development in dry-cured meat products
2个月前
已关闭
Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures
2个月前
已完结
Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains
2个月前
已完结
Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy
2个月前
已完结
Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae
2个月前
已完结
Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing
2个月前
已完结
Physicochemical properties and adaptability of amine-producing Enterobacteriaceae isolated from traditional Chinese fermented fish (Suan yu)
2个月前
已完结
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