Lv11
50 积分 2023-08-26 加入
Sensory analysis of juice blend containing isomalto-oligosaccharides produced by fermentation with Weissella cibaria
8小时前
已完结
The Relationships between Flavor Substances and Microbial Communities during the Fermentation of Chinese Traditional Red Sour Soup
1个月前
已完结
Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup
1个月前
已完结
Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup
1个月前
已完结
Nisin as a food preservative: physicochemical, sensory properties and antimicrobial activity in Mexican tomato sauce
1个月前
已完结
传统中式发酵食品凯里红酸汤
4个月前
已完结
Liquid loading refers to the quantity of soluble oxygen in the fermentation flask
6个月前
已完结
Effects of pH and temperature on the properties of acid-induced commercial soy protein isolate gel
6个月前
已完结
Effects of Additives and Planting Density on Silage Performance and Bacterial Community of Novel Sorghum bicolor × S. propinquum Hybrids
6个月前
已完结
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