Lv21
110 积分 2023-11-22 加入
Antiaging and antioxidative effects of water extract of Zizyphus jujuba Mill on Caenorhabditis elegans
8小时前
待确认
Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS
1个月前
已完结
Effect of wheat germination on nutritional properties and the flavor of soy sauce
1个月前
已完结
Development and characterization of Japanese soy sauce-like fermented seasoning with various ingredients
2个月前
已完结
Development and characterization of Japanese soy sauce-like fermented seasoning with various ingredients
3个月前
已完结
Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis
3个月前
已完结
Changes in quality components and antioxidant activity of peony seed soy sauce during low‐salt solid‐state fermentation
5个月前
已完结
The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce
5个月前
已完结
Antioxidant and anti-aging activities of Longan crude and purified polysaccharide (LP-A) in nematode Caenorhabditis elegans
7个月前
已完结
Identification and molecular mechanism of novel antioxidant peptide from fish sauce: A combined quantum chemistry and molecular simulation
8个月前
已完结
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