Combination of nisin, lysozyme, and tea polyphenols altered the bacterial communities and flavor profiles of sturgeon caviar during cold storage.

Statistical significance was defined as follows: p < 0.05 was considered significant, p < 0.01 was considered highly significant, p < 0.001 was considered extremely significant, and p < 0.0001 was considered most extremely significant.

also in 132,142 other papers

By day 50, an increasing trend in the response signals for sourness, bitterness, astringency, and umami taste was noted in both groups, with the CK group showing a more pronounced increase in umami taste signal intensity.

also in 63,971 other papers