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10 积分 2025-04-06 加入
Salt‐Tolerant Yeasts in Soy Sauce Fermentation: Community Dynamics, Flavor Contribution, and Microbial Interactions
2个月前
已完结
Neuroinflammation in Alzheimer disease
2个月前
已完结
Raman spectroscopic techniques for nondestructive analysis of agri-foods: A state-of-the-art review
2个月前
已完结
Transcriptomic-metabolomic analysis reveals the effect of copper toxicity on fermentation properties in Saccharomyces cerevisiae
2个月前
已完结
揭示酱香大曲中芳香化合物从功能微生物到酶的合成
3个月前
已完结
Nondestructive testing methods for pesticide residue in food commodities: A review
3个月前
已完结
Advancing food safety and quality assessment: a comprehensive review of non-destructive analytical technologies
3个月前
已完结
Determination of pesticide residues in oat flour using low-temperature partition extraction and GC–MS analysis
3个月前
已完结
Characterization of the key odorants in fried channel catfish based on GC-IMS and GC-MS and investigation of the changes during processing
3个月前
已完结
Comprehensive two-dimensional gas chromatography–mass spectrometry
3个月前
已完结
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