Lv53
1080 积分 2024-10-30 加入
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
8天前
已完结
A potential flavor seasoning from aquaculture by-products: An example of Takifugu obscurus
8天前
已完结
Discovery of novel umami peptides and their bitterness masking effects from yellowfin tuna (Thunnus albacares) via peptidomics, multisensory evaluation, and molecular docking approaches
9天前
已完结
Characterization of collagen peptide-calcium chelate and its promotion of calcium absorption in vitro and in vivo
2个月前
已关闭
Microbiological and sensory quality of sonicated calcium-added orange juice
3个月前
已完结
Antioxidant Properties and Phenolic Compounds of Vitamin C‐Rich Juices
3个月前
已完结
Impact of ultrasound processing on the nutritional components of fruit and vegetable juices
3个月前
已完结
Saltiness perception mechanism and salt reduction strategies in food
3个月前
已完结
Abatement of microfibre pollution and detoxification of textile dye – Indigo by engineered plant enzymes
6个月前
已完结
Southern印记杂交
6个月前
已关闭
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