Lv2
128 积分 2025-08-25 加入
Optimization use of watermelon rind in the coagulation-flocculation process by Box Behnken design for copper, zinc, and turbidity removal
6个月前
已关闭
Exploring the changes in microorganisms and metabolites during the fermentation process of traditional Chinese watermelon–soybean paste
6个月前
已关闭
Insights into effects of processing and food matrices on structure and ELISA detection of sarcoplasmic calcium binding protein
6个月前
已完结
Temperature-driven divergence in molecular distribution and microbial invasion and the associated texture softening during dual-phase fermentation of Paocai
7个月前
已完结
Fermented foods: An update on evidence-based health benefits and future perspectives
7个月前
已完结
Are Fluorinated Liquid Crystals a Potential Source of Per- and Polyfluoroalkyl Substances (PFAS)?
7个月前
已关闭
Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions
8个月前
已完结
Introducing Bacillus natto and Propionibacterium shermanii into soymilk fermentation: A promising strategy for quality improvement and bioactive peptide production during in vitro digestion
8个月前
已完结
Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food
8个月前
已完结
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
8个月前
已完结
皖公网安备34019202002308
