Lv51
1300 积分 2023-10-30 加入
Comparative analysis of volatile compounds and microbial community succession in Chinese fish sauce: Three typical types of fast-fermented fish sauces
3个月前
已完结
Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum
7个月前
已完结
Methodologies to advance the understanding of flavor chemistry
8个月前
已关闭
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
9个月前
已完结
Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose
9个月前
已完结
Assisted Selection of Biomarkers by Linear Discriminant Analysis Effect Size (LEfSe) in Microbiome Data
11个月前
已完结
Protein oxidation: Basic principles and implications for meat quality
11个月前
已完结
Effect of mixed kojis on physiochemical and sensory properties of rapid -fermented fish sauce made with freshwater fish by-products
11个月前
已完结
Sub-micron microplastics affect nitrogen cycling by altering microbial abundance and activities in a soil-legume system
1年前
已完结
The characteristic terpenes in sea cucumber soaked in star anise solution were characterized by HS-SPME-GC-MS and PCA analysis
1年前
已完结
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