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Salted and Unsalted Zhàcài (Brassica juncea var. tumida) Alleviated High‐Fat Diet‐Induced Dyslipidemia by Regulating Gut Microbiota: A Multiomics Study
2天前
已完结
Quantification of Pectobacterium carotovorum subsp. carotovorum in Kimchi Cabbage Using a Surface-Enhanced Raman Scattering Platform with Silver Nanostructures
4天前
已完结
Formation and Speciation of Hazardous Trihalomethanes and Haloacetic Acids During Chlorinated Washing of Brined Kimchi Cabbage in the Presence of Bromide
17天前
已完结
Garlic essential oil emulsions stabilized by microwave dry-heating induced protein-pectin conjugates and their application in controlling nitrite content in prepared vegetable dishes
17天前
已完结
Lactofermentation of vegetables: An ancient method of preservation matching new trends
1个月前
已完结
Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review
1个月前
已完结
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