Lv5
810 积分 2024-12-16 加入
Red-emitting fluorescent probe for hydrogen sulfide detection and its applications in food freshness determination and in vivo bioimaging
17天前
已完结
Characterization of Protein Hydrolysis and Odor-Active Compounds of Fish Sauce Inoculated with Virgibacillus sp. SK37 under Reduced Salt Content
1个月前
已完结
CHARACTERIZATION OF A SALT-TOLERANT ACID PROTEASE PRODUCED BY BACILLUS MEGATERIUM KLP-98 AND ITS POTENTIAL AS A FERMENTATION STARTER FOR THE MANUFACTURE OF FISH SAUCE
1个月前
已完结
Purification and characterization of a halotolerant serine proteinase from thermotolerant Bacillus licheniformis RKK-04 isolated from Thai fish sauce
1个月前
已完结
Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis
1个月前
已完结
Quality, functionality, and microbiology of fermented fish: a review
1个月前
已完结
Integration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt
6个月前
已完结
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