Lv41
696 积分 2024-11-07 加入
Conventional and Scientific uses of Rice-washed water: A Systematic Review
6分钟前
待确认
Impact of Biogenic Amines on Food Quality and Safety
2个月前
已完结
Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi
3个月前
已完结
Effect of the changs of microbial community on flavor components of traditional soybean paste during storage period
4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
4个月前
已完结
Improving properties of soy protein–based hydrogel composites by incorporating bamboo biochar towards slow release and water retention of fertilizers and enhanced plant growth
5个月前
已完结
Silk protein connecting water and nanofabrication
5个月前
已完结
Reusable soy protein derivative as sustainable adhesive
5个月前
已完结
Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu with Mucor racemosus: microbiological, biochemical, structural, textural and sensory properties
5个月前
已关闭
Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu
6个月前
已完结
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