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Lv6
3200 积分
2022-11-10 加入
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Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
2个月前
已完结
Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives
2个月前
已完结
Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review
2个月前
已完结
Effect of pH-shifting on the water holding capacity and gelation properties of mung bean protein isolate
2个月前
已完结
Development of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic properties
2个月前
已完结
Characterization of cheesy odor formed during fermentation of soy drink with Agrocybe aegerita
3个月前
已完结
Probiotic potential of Lactiplantibacillus plantarum ZFM4 isolated from pickles and its effects on human intestinal microecology
3个月前
已完结
Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics
3个月前
已完结
Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds
3个月前
已完结
Metabolism and release of characteristic components and their enzymatic mechanisms in Pericarpium Citri Reticulatae co-fermentation
4个月前
已完结
Later Mohist Logic, Ethics and Science
5个月前
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