Lv2
132 积分 2024-11-19 加入
Characteristics analysis of microstructure and physicochemical properties of fresh and water-soaked fish maws derived from various swim bladder species
28天前
已完结
Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus)
28天前
已完结
Lipoteichoic acid isolated from Lactobacillus plantarum down-regulates UV-induced MMP-1 expression and up-regulates type I procollagen through the inhibition of reactive oxygen species generation
1个月前
已完结
Bog blueberry anthocyanins alleviate photoaging in ultraviolet‐B irradiation‐induced human dermal fibroblasts
2个月前
已完结
Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria
3个月前
已完结
Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha
3个月前
已完结
Odor as an ald to chemical safety: Odor thresholds compared with threshold limit values and volatilities for 214 industrial chemicals in air and water dilution
3个月前
已完结
Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles
3个月前
已完结
A novel extraction approach and unique physicochemical properties of gelatin from the swim bladder of sturgeon
3个月前
已完结
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