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Keyword [Sour meat]
Result: 1 - 12 | Page: 1 of 1
1.
Study On The Flavor Formation Of Sour Meat During Processing
2.
Purification And Characteristics Of ACE Inhibitory Peptides Derived From Sour Meat And Its Effects On Vascular Endothelial Cells Function Factors
3.
Screening Of Nitric Oxide Producing Lactic Acid Bacteria From Sour Meat And Influences On Fermented Sausage For Color Retention
4.
Screening, Characterization And Preliminary Research On Lower Cholesterol Mechanism Of Cholesterol-Lowering Lactic Acid Bacteria In Traditional Sour Meat
5.
Research On The Effect Of Different Fermentation Processing On The Formation Of GABA And Its Enrichment Technology In Sour Meat
6.
Screening And Optimizing Of Antioxidant Lactic Acid Bacteria From Guizhou Kam People Sour Fish And Sour Meat
7.
Purification Of Blood Lipid Lowering Peptides From Fermented Sour Meat And Studing Of Physicochemical Properties And Its Effects On Vascular Endothelial Cells
8.
Study On Exopolysaccharide Of Three Strains Of Lactic Acid Bacteria Isolated From Sour Meat Of Dong Minority
9.
Changes Of Sour Meat Protein And Its Effect On Edible Quality During Fermentation
10.
Study On The Process Condition And Quality Impact Of Rapid Fermentation Low-salt Sour Meat By Lactic Acid Bacteria
11.
Effect Of Nisin Addition And Storage Temperature On The Quality Change Of Sour Meat
12.
Changes Of Edible Quality And Evaluation Of Edible Value Of Fermented Preserved Sour Meat
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