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哦豁
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260 积分
2023-07-11 加入
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Physicochemical characteristics and gel-forming properties of mandarin fish (Siniperca chuatsi) protein during the fish fermentation with Lactobacillus sake SMF-L5: The formation of garlic-cloves shaped protein gel
9天前
已完结
Protein gel with designed network and texture regulated via building blocks to study dysphagia diet classifications
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Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages
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Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease
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Evaluation of the effects of compound curing agents on the lipid profiles and volatile flavors in Nuodeng ham based on lipidomics and GC-IMS analysis
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Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control
3个月前
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Flavor Wheel Construction and Sensory Profile Description of Human Milk
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Metabolic cross-feeding enhances branched-chain aldehydes production in a synthetic community of fermented sausages
4个月前
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Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikjøt)
4个月前
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Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation
5个月前
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