Lv2
120 积分 2023-11-22 加入
Changes in quality components and antioxidant activity of peony seed soy sauce during low‐salt solid‐state fermentation
1天前
已完结
The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce
1天前
已完结
Antioxidant and anti-aging activities of Longan crude and purified polysaccharide (LP-A) in nematode Caenorhabditis elegans
2个月前
已完结
Identification and molecular mechanism of novel antioxidant peptide from fish sauce: A combined quantum chemistry and molecular simulation
3个月前
已完结
Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment
4个月前
已完结
Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor
6个月前
已完结
Shelf-life extension of soy sauce by using chitosan oligosaccharides combined with tea polyphenols
6个月前
已完结
Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis
6个月前
已完结
Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce
7个月前
已完结
Effects of umami substances as taste enhancers on salt reduction in meat products: A review
7个月前
已完结
皖公网安备34019202002308
