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746 积分 2024-11-07 加入
Synthetic biology for the food industry: advances and challenges
14天前
已完结
Formation and Control of Biogenic Amines in Sufu-A Traditional Chinese Fermented Soybean Product: A Critical Review
1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
1个月前
已完结
Conventional and Scientific uses of Rice-washed water: A Systematic Review
1个月前
已完结
Impact of Biogenic Amines on Food Quality and Safety
3个月前
已完结
Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi
5个月前
已完结
Effect of the changs of microbial community on flavor components of traditional soybean paste during storage period
5个月前
已完结
Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization
5个月前
已完结
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