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50 积分 2023-04-06 加入
Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents in some ‘sea vegetables’
6个月前
已完结
Verfahren zur Bestimmung von unl�slichen und l�slichen Ballaststoffen in Lebensmitteln
6个月前
已完结
Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents in some ‘sea vegetables’
6个月前
已完结
Biochemical, textural and microstructural changes in whole‐soya bean cotyledon sufu during fermentation
9个月前
已完结
Assessment of a biuret method without concentration step for total protein determination in cerebrospinal fluid
11个月前
已完结
Quality monitoring during sufu fermented process and establishment of random forest prediction model
11个月前
已完结
A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
11个月前
已完结
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
1年前
已完结
Effects of enhanced fermentation with Lactiplantibacillus plantarum WWPC on physicochemical characteristics and flavor profiles of radish paocai and dried-fermented radish
1年前
已完结
Effect of fermentation time on texture and microstructure of pickled carrots
1年前
已完结
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