Lv41
440 积分 2026-06-07 加入
Effects of salt concentration on Chinese sauerkraut fermentation
4个月前
已完结
The Differences of sensory quality in kimchi from Korea and Indonesia: A Systematic Review
4个月前
已完结
Screening and application of lactic acid bacteria for mustard leaves (Brassica juncea var. multiceps) pickle directed by sensory omics and volatile flavor profiling
4个月前
已关闭
Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration
4个月前
已完结
Microbial quality of reduced‐sodium napa cabbage kimchi and its processing
4个月前
已完结
Comparative Microbiome and Functional Profiling of Cowpea Kimchi Fermented Using Korean and Sichuan Techniques
4个月前
已完结
Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation
5个月前
已完结
Preserving Fresh Eggs via Egg‐Derived Bionanocomposite Coating
5个月前
已完结
Development of an antimicrobial β-glucan/chitosan composite film and its application in chicken egg preservation
5个月前
已完结
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