SciHub
文献互助
期刊查询
一搜即达
科研导航
即时热点
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
吴世宇
Lv4
1
760 积分
2023-04-15 加入
最近求助
最近应助
互助留言
Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii
1小时前
待确认
Characterising the mechanism of abating biogenic amines accumulation by cocultures of Zygosaccharomyces rouxii and Tetragenococcus halophilus
2小时前
已完结
Content of amino acids and biogenic amines in stored meat as a result of a broiler diet supplemented with β-alanine and garlic extract
6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
6天前
已完结
Identification of biogenic amine-producing microbes during fermentation of ganjang, a Korean traditional soy sauce, through metagenomic and metatranscriptomic analyses
7天前
已完结
The latest advances on soy sauce research in the past decade: Emphasis on the advances in China
9天前
已完结
Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods
9天前
已完结
Emergency medical dispatch recognition, clinical intervention and outcome of patients in traumatic cardiac arrest from major trauma: an observational study
9天前
已完结
Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures
26天前
已完结
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
26天前
已完结
没有进行任何应助
感谢
1年前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论