MM
Lv1
70 积分
2023-02-21 加入
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Effects of lactiplantibacillus plantarum X7021 on physicochemical properties, purines, isoflavones and volatile compounds of fermented soymilk
3天前
已完结
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Infant formulae – Key components, nutritional value, and new perspectives
16天前
已完结
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Utilization of elderly donors in liver transplantation for patients with hepatocellular carcinoma: A national retrospective cohort study of China
16天前
已完结
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Research advance about plant polysaccharide prebiotics, benefit for probiotics on gut homeostasis modulation
30天前
已关闭
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Composition, processing, and quality control of whole flaxseed products used to fortify foods
1个月前
已完结
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Screening Of Potential Flavor Indicators in Different Intensity Aromatic Flaxseed Oil by Odor Recombination And Omission Technology
1个月前
已完结
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Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests
1个月前
已完结
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Advances in the control of lipid peroxidation in oil-in-water emulsions: kinetic approaches †
1个月前
已完结
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Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation
3个月前
已完结
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Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes
3个月前
已完结