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70 积分 2025-08-16 加入
Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira
2个月前
已完结
Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages
2个月前
已完结
Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab
2个月前
已关闭
Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages
2个月前
已完结
Metatranscriptomics reveals the effect of fermentation by Pediococcus acidilactici and Rhizopus oryzae on the quality of mutton sausages and the mechanism of odor metabolism
2个月前
已完结
Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry
3个月前
已完结
The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking
3个月前
已关闭
The Effect of Thermal Modifications on the Physicochemical, Structural, Functional Properties and In Vitro Digestibility of Black Wheat Kernel and Whole-Grain Flour
3个月前
已完结
Effect of whole-grain flour addition on bread sensory quality
3个月前
已完结
Preparation of Bacillus subtilis cell samples and generation of an SDS-PAGE
4个月前
已完结
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