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Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju
1天前
待确认
Isolation, identification and characterization of taste peptides from fermented broad bean paste
1天前
待确认
Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste
1天前
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
1天前
已完结
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