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李不要管我
Lv1
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2024-05-18 加入
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Mechanisms and factors influencing the ability of lactic acid bacteria on reducing biogenic amines in fermented food: A mini review
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Investigation of the antidiabetic and probiotic properties of lactic acid bacteria isolated from some ethnic fermented foods of Darjeeling District
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Isolation of antagonistic lactic acid bacteria from traditional fermented foods of China and biocontrol mode of Leuconostoc mesenteroides SNP037 against green pepper soft rot caused by Pectobacterium carotovorum
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A traditional Korean fermented food, Gochujang exerts anti-hypertensive effects, regardless of its high salt content by regulating renin-angiotensin-aldosterone system in SD rats
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Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics
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