Lv11
10 积分 2025-01-14 加入
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
11小时前
待确认
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce
1个月前
已完结
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
1个月前
已完结
Comparison of determination of sugar-PMP derivatives by two different stationary phases and two HPLC detectors: C18 vs. amide columns and DAD vs. ELSD
2个月前
已完结
Comparison of determination method for volatile compounds in Thai soy sauce
3个月前
已完结
The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry
3个月前
已完结
Dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry (GC-MS) for the determination of soy sauce aroma compounds
3个月前
已完结
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