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20 积分 2024-03-22 加入
Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce
16小时前
已完结
Highly sensitive determination of N-acetyl- and N-glycolylneuraminic acids in human serum and urine and rat serum by reversed-phase liquid chromatography with fluorescence detection
3个月前
已完结
Application of a novel chemical assay for the quantification of endotoxins in bacterial bioreactor samples
4个月前
已完结
Reversed-phase HPLC based assay for selective and sensitive endotoxin quantification - part II
4个月前
已完结
Sensitive method for endotoxin determination in nanomedicinal product samples
5个月前
已关闭
Reversed-phase HPLC based assay for selective and sensitive endotoxin quantification - part II
5个月前
已关闭
Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce
5个月前
已完结
Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources
5个月前
已完结
Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science
8个月前
已完结
Comparison of determination method for volatile compounds in Thai soy sauce
8个月前
已完结
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