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2024-03-26 加入
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Studies on the low-salt Chinese potherb mustard (Brassica juncea, Coss.) pickle. I—The effect of a homofermentative l(+)-lactic acid producer Bacillus coagulans on starter culture in the low-salt Chinese potherb mustard pickle fermentation
4天前
已完结
Application of Pressurized Carbon Dioxide during Salt-Reduced Sardine Fish Sauce Production
4天前
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Application of Pressurized Carbon Dioxide during Salt-Reduced Sardine Fish Sauce Production
4天前
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Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview
5天前
已完结
Recent advances in non-thermal disinfection technologies in the food industry
5天前
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Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review
6天前
已完结
Potential Application of Lactiplantibacillus plantarum in Food Bio-preservation – A Comprehensive Review with a Focus on the Antibacterial and Anti-Virulence Effects on Foodborne Pathogens
6天前
已完结
The Role of Ancient Chinese Philosophy in the Designs of Chinese Buildings
11天前
已完结
Re-Reading Zhang Taiyan against François Jullien: Ontology and Political Critique in Chinese Thought
11天前
已完结
Chiral nanoparticle-remodeled gut microbiota alleviates neurodegeneration via the gut–brain axis
1个月前
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