Lv7
3850 积分 2024-05-15 加入
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
2天前
已完结
Fermentation substrate drives flavor differentiation: Multi-omics analysis of flavor formation mechanisms in sour meat fermented by various grains
2天前
待确认
Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food
4天前
已完结
Immunoassays for aflatoxins
4天前
已完结
The control of fungi and mycotoxins by food active packaging: a review
4天前
已完结
Mycotoxins as human carcinogens—the IARC Monographs classification
4天前
已完结
Iturin and fengycin lipopeptides inhibit pathogenic Fusarium by targeting multiple components of the cell membrane and their regulative effects in wheat
7天前
已完结
An overview of microbial enzymatic approaches for pectin degradation
16天前
已完结
Use of X-Irradiations in Reducing the Waste of Aflatoxin-Contaminated Pistachios and Evaluation of the Physicochemical Properties of the Irradiated Product
26天前
已完结
Enhancing the Thermostability and Catalytic Activity of a Multicopper Oxidase from Bacillus megaterium for Aflatoxin B 1 and Zearalenone Degradation
28天前
已完结
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