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高大羿
Lv1
40 积分
2023-10-15 加入
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Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains
7天前
已完结
Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia)
9天前
已完结
Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation
9天前
已完结
Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
13天前
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The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation
13天前
已完结
Inhibition of nitrite in prepared dish of Brassica chinensis L. during storage via non-extractable phenols in hawthorn pomace: A comparison of different extraction methods
1个月前
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Garlic essential oil microcapsules prepared using gallic acid grafted chitosan: Effect on nitrite control of prepared vegetable dishes during storage
1个月前
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Effect of glucose levels on carbon flow rate, antioxidant status, and enzyme activity of yeast during fermentation
5个月前
已完结
Investigation the nutritional properties of Auricularia auricula pulp fermented with Lactobacillus strains and their effects on gut microbiota
6个月前
已完结
Optimization of Lipase Production by a Newly Isolate of Lactobacillus Fermentum
6个月前
已完结
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