Lv3
208 积分 2024-04-04 加入
Critical review of major sources of human exposure to N-nitrosamines
1小时前
待确认
Low salt and biogenic amines fermented fish sauce (Mahyaveh) as potential functional food and ingredient
3天前
已完结
Co-inoculation of Lactiplantibacillus pentosus 1 and Saccharomyces cerevisiae 31 for a salt-free fish sauce production from channel catfish (Ietalurus punetaus) bone
3天前
已完结
Co-inoculation of Lactiplantibacillus pentosus 1 and Saccharomyces cerevisiae 31 for a salt-free fish sauce production from channel catfish (Ietalurus punetaus) bone
3天前
已完结
Metagenomic insights into the microorganisms responsible for producing amino acid nitrogen during sufu fermentation
6天前
已完结
Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel
10天前
已完结
Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack
12天前
已完结
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
13天前
已完结
Contamination of Chinese salted fish with volatile N-nitrosamines as determined by QuEChERS and gas chromatography–tandem mass spectrometry
14天前
已完结
Effects of grape seed extract on lipid oxidation, biogenic amine formation and microbiological quality in Chinese traditional smoke‐cured bacon during storage
14天前
已完结
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