Lv11
30 积分 2026-03-20 加入
Formation and source analysis of potentially hazardous compounds in fried pepper sauce under different high-temperature stir-fry conditions
2小时前
待确认
Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju
7个月前
已完结
Isolation, identification and characterization of taste peptides from fermented broad bean paste
7个月前
已完结
Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste
7个月前
已完结
Comprehensive Identification of Short and Medium-Sized Peptides from Pixian Broad Bean Paste Protein Hydrolysates Using UPLC-Q–TOF–MS and UHPLC-Q Exactive HF-X
7个月前
已完结
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