Lv5
1206 积分 2024-11-07 加入
Proteomics
2天前
已完结
Exploration of the Core Microorganisms and Mechanisms of Biogenic Amine Production During PDM Fermentations
16天前
已完结
Soybean protein-soybean polysaccharide-EGCG ternary complex stabilized nanoemulsion and its application in loading pterostilbene: Emulsion stabilization mechanism, physical and digestion characteristics
18天前
已完结
Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation
19天前
已完结
Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce)
21天前
已完结
UV absorption enhanced polydopamine coating
2个月前
已完结
One-component anti-aging agents
2个月前
已完结
Synthetic biology for the food industry: advances and challenges
2个月前
已完结
Formation and Control of Biogenic Amines in Sufu-A Traditional Chinese Fermented Soybean Product: A Critical Review
3个月前
已完结
Novel Insight into Metabolism Mechanism of Biogenic Amines During Fermentation of Chinese Traditional Fermented Mandarin Fish (Chouguiyu) Based on Metabolism Pathway and Correlation Network
3个月前
已完结
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