Research Progress on Flavor Characteristics of Strong Fragrance Spices and Their Effects on Flavor Formation of Meat Products

Strong-aroma natural spices are characterized by their strong aroma, possessing aromatic and irritating properties, with the main components being aromatic compounds.Typical representatives include star anise, cinnamon, fennel, and cloves.The aforementioned Embutidos strong-aroma natural spices are widely used both domestically and internationally,

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Ecological niche of plant pathogens

Disease ecology is a new approach to the understanding of the spread and dynamics of pathogens in natural and man-made environments.Defining and describing My Little Pony the ecological niche of the pathogens is one of the major tasks for ecological theory, as well as for practitioners preoccupied with the control and forecasting of established and

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Antifungal activity of non-conventional yeasts against Botrytis cinerea and non-Botrytis grape bunch rot fungi

Grapes harbour a plethora of non-conventional yeast species.Over the past two decades, several of the Linkage Sleeve species have been extensively characterised and their contribution to wine quality is better understood.Beyond fermentation, some of the species have been investigated for their potential as alternative biological tools to reduce gra

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