Lv11
30 积分 2023-02-03 加入
Alkaloids and nitrosamines in betel quid: A biochemical exploration of carcinogenicity
1小时前
已完结
Finding features - variable extraction strategies for dimensionality reduction and marker compounds identification in GC-IMS data
1个月前
已完结
Using GC-IMS and FTIR to investigate the effect of ionizing radiation on volatile compounds and hydrogen bonding of strong-flavor baijiu
1个月前
已完结
Effects of salt substitute and Nisin on the flavor development of salt-reduced Pixian douban (broad bean paste)
2个月前
已完结
Improvement of the quality and safety of low-salt fish sauce by reconstruction of microbial community through cooperative fermentation of starters
2个月前
已完结
Effect of irradiation on total biophenol and antioxidant activity during storage of natural black table olives obtained using starter culture
2个月前
已完结
Gamma irradiation for shelf-stable and ready-to-eat shrimp chili paste
2个月前
已完结
Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies
2个月前
已完结
Electron Beam Irradiation: A Non-Thermal Technology for Food Safety and Quality Control
2个月前
已完结
Nisin: From a structural and meat preservation perspective
2个月前
已完结
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