Lv4
630 积分 2024-08-15 加入
The Quantitative Measurement of Peptidoglycan Components Obtained from Acidic Hydrolysis in Gram-Positive and Gram-Negative Bacteria via Hydrophilic Interaction Liquid Chromatography Coupled with Mass Spectrometry
22小时前
待确认
Specialized aldo-keto reductases trigger complete degradation of mycotoxin deoxynivalenol
1天前
待确认
Gentiana straminea Maxim. polysaccharide decolored via high-throughput graphene-based column and its anti-inflammatory activity
2个月前
已完结
Partial replacement of nitrite with a novel probiotic Lactobacillus plantarum on nitrate, color, biogenic amines and gel properties of Chinese fermented sausages
3个月前
已完结
Mathematical modeling of Bacillus cereus in Saengsik, a powdered ready‐to‐eat food and its application in quantitative microbial risk assessment
3个月前
已完结
The latest advances on the formation, exposure level and control strategies of nitrosamines in meat, poultry and fish products
3个月前
已完结
The metabolic regulation mechanism of gallic acid on biogenic amines and nitrosamines in reduced-nitrite Chinese fermented sausages: A perspective of metabolomics and metagenomics
3个月前
已完结
Development and characterization of protein-rich mixed-protein soft foods for the elderly with swallowing difficulties
4个月前
已完结
Development and characterization of soy protein-based custard-like soft foods for elderly individuals with swallowing difficulties
4个月前
已完结
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