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liu
Lv5
940 积分
2022-11-08 加入
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Main flavor compounds and molecular regulation mechanisms in fruits and vegetables
15天前
已完结
Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry
1个月前
已完结
Effects of tea polyphenols on the quality of common carp ( Cyprinus carpio ) meat during the freezing process and its action mechanism
1个月前
已关闭
Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period
1个月前
已完结
The effect of non-Saccharomyces yeasts on biogenic amines in wine
2个月前
已完结
Reduction in the biogenic amine content of raw milk Manchego cheese by using biogenic-amine-degrading lactic acid bacteria
2个月前
已完结
Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi–Bacteria Interactions
2个月前
已关闭
Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi–Bacteria Interactions
2个月前
已关闭
Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine
3个月前
已完结
Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage
3个月前
已完结
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