10 results on '"Li, Laihao"'
Search Results
2. Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism
3. Copper chelating peptides derived from tilapia (Oreochromis niloticus) skin as tyrosinase inhibitor: Biological evaluation, in silico investigation and in vivo effects
4. Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation
5. Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish
6. Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce
7. Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages
8. Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage
9. Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products
10. Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.