Lv2
156 积分 2023-11-22 加入
Reveal the flavor quality changes of soy sauce during shelf life through metabolomics
5个月前
已完结
Analysis of the effects of amino acids and polyphenols on the bitterness of salt reduced soy sauce
5个月前
已完结
Multivariate Analysis of Key Taste Compounds in Soy Sauce and Model Construction for Its Saltiness Intensity
5个月前
已完结
Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce
5个月前
已完结
Polysaccharide from Ganoderma atrum delay senescence and enhance stress resistance through modulating IIS and MAPK pathway in Caenorhabditis elegans
6个月前
已完结
Dark tea extract extends Caenorhabditis elegans lifespan by enhancing antioxidant and ferroptosis resistance
6个月前
已完结
Effects of dry-heating time on the physicochemical properties of abalone myofibrillar protein-polysaccharide conjugates and the antioxidant activity of their in vitro digestion products
6个月前
已完结
Soy Sauce Fermentation with Cordyceps militaris: Process Optimization and Functional Profiling
8个月前
已完结
The Contribution of Melanoidins to Soy Sauce Antioxidant Activities and Their Structure Characteristics
8个月前
已完结
Metabolomics-based investigation of the differences between traditional and modern soy sauce
8个月前
已完结
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