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笑点低酒窝
Lv2
120 积分
2023-04-06 加入
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Improvement of Physicochemical Properties and Flavor of Pickled Radish through the Use of a Direct‐Vat Set Starter Consisting of Lactiplantibacillus Plantarum and Leuconostoc Mesenteroides
13天前
已完结
Effects of enhanced fermentation with Lactiplantibacillus plantarum WWPC on physicochemical characteristics and flavor profiles of radish paocai and dried-fermented radish
13天前
已完结
Effect of fermentation time on texture and microstructure of pickled carrots
13天前
已完结
HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu
24天前
已完结
Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review
24天前
已完结
Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu
24天前
已完结
Preparation of Fermented Soybean Curd using Stem Bromelain
2个月前
已完结
Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives
2个月前
已完结
Quality monitoring during sufu fermented process and establishment of random forest prediction model
2个月前
已完结
Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu
3个月前
已完结
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