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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
8个月前
已关闭
Exploring the changes in microorganisms and metabolites during the fermentation process of traditional Chinese watermelon–soybean paste
8个月前
已关闭
Insights into effects of processing and food matrices on structure and ELISA detection of sarcoplasmic calcium binding protein
8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
8个月前
已完结
Fermented foods: An update on evidence-based health benefits and future perspectives
9个月前
已完结
Are Fluorinated Liquid Crystals a Potential Source of Per- and Polyfluoroalkyl Substances (PFAS)?
9个月前
已关闭
Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions
9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
9个月前
已完结
Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food
9个月前
已完结
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
9个月前
已完结
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