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小羊
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90 积分
2023-11-22 加入
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Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce
1小时前
待确认
Effects of umami substances as taste enhancers on salt reduction in meat products: A review
1小时前
已完结
Evaluation of the differences between low‐salt solid‐state fermented soy sauce and high‐salt diluted‐state fermented soy sauce in China: from taste‐active compounds and aroma‐active compounds to sensory characteristics
1小时前
已完结
Effect of salt concentration on Chinese soy sauce fermentation and characteristics
20天前
已完结
Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China
1个月前
已完结
Stabilized fermentation product of Cetobacterium somerae improves gut and liver health and antiviral immunity of zebrafish
1个月前
已完结
Dynamic changes of peptidome and release of polysaccharide in sea cucumber (Apostichopus japonicus) hydrolysates depending on enzymatic hydrolysis approaches
1个月前
已完结
Antioxidant and anti-dyslipidemic effects of polysaccharidic extract from sea cucumber processing liquor
2个月前
已完结
Research on interaction regularities and mechanisms between lactic acid and aroma compounds of baijiu[J]
4个月前
已完结
Rheological properties, thermal stability and conformational changes of collagen from sea cucumber (Apostichopus japonicas)
6个月前
已完结
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