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1.
Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai.
Microbiome Res Rep
; 3(2): 21, 2024.
Artículo
en Inglés
| MEDLINE | ID: mdl-38841414
2.
Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai.
Food Res Int
; 174(Pt 1): 113650, 2023 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-37986488
3.
Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation.
Food Res Int
; 159: 111673, 2022 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-35940776
4.
Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles.
Food Chem
; 365: 130489, 2021 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34243120
5.
Inhibitory effect of edible natural compounds with di- and tri-carboxyl moiety on endogenous protease inducing disassembly and degradation of myofibrils from grass carp (Ctenopharyngodon idella).
Food Res Int
; 137: 109457, 2020 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-33233133
6.
Divergent role of abiotic factors in shaping microbial community assembly of paocai brine during aging process.
Food Res Int
; 137: 109559, 2020 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-33233180
7.
Antimicrobial resistance and resistance genes in Salmonella strains isolated from broiler chickens along the slaughtering process in China.
Int J Food Microbiol
; 259: 43-51, 2017 Oct 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-28800411
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