Lv3
218 积分 2024-01-27 加入
Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea
3小时前
已完结
The relationship between microbial dynamics and dominant chemical components during Liupao tea processing
1天前
已完结
Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models
1天前
已完结
Effects of storage durations on flavour and bacterial communities in Liupao tea
1个月前
已完结
Safety Evaluation and Risk Assessment of the Herbicide Roundup and Its Active Ingredient, Glyphosate, for Humans
1个月前
已完结
Assessing the reliability of AI-driven predictive models in food safety risk management
1个月前
已完结
Anti-SARS coronavirus 3C-like protease effects of Rheum palmatum L. extracts
1个月前
已关闭
Design Principles From Natural Olfaction for Electronic Noses
1个月前
已完结
Anti-SARS coronavirus 3C-like protease effects of Rheum palmatum L. extracts
2个月前
已关闭
Subchronic 90-day oral (Gavage) toxicity study of a Luo Han Guo mogroside extract in dogs
2个月前
已完结
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