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wminghui惠
Lv3
260 积分
2023-04-23 加入
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Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu
12天前
已完结
Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation
13天前
已完结
The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi
13天前
已完结
Consensus statement on standardized reporting of microscopic and culture examination in clinical bacteriology and mycology
10个月前
已完结
Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken
10个月前
已完结
Assessment of the safety of foods derived from genetically modified (GM) crops
11个月前
已完结
A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
1年前
已完结
没有进行任何应助
感谢,么么哒
10天前
感谢,帮大忙了
13天前
感谢!(笔芯
13天前
感谢
10个月前
感谢,速度真快
11个月前
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