Lv1
48 积分 2024-09-10 加入
The gut microbiota‐aromatic hydrocarbon receptor (AhR) axis mediates the anticolitic effect of polyphenol‐rich extracts from Sanghuangporus
8天前
已完结
Aromatic L-amino acid decarboxylases: mechanistic features and microbial applications
14天前
已完结
The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review
1个月前
已完结
Sugar reduction without compromising sensory perception. An impossible dream?
1个月前
已关闭
Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable
3个月前
已完结
Effect of pH on Nitrite Reduction of Pickled Chinese Cabbage
4个月前
已完结
Salted and Unsalted Zhàcài (Brassica juncea var. tumida) Alleviated High‐Fat Diet‐Induced Dyslipidemia by Regulating Gut Microbiota: A Multiomics Study
4个月前
已完结
Quantification of Pectobacterium carotovorum subsp. carotovorum in Kimchi Cabbage Using a Surface-Enhanced Raman Scattering Platform with Silver Nanostructures
4个月前
已完结
Formation and Speciation of Hazardous Trihalomethanes and Haloacetic Acids During Chlorinated Washing of Brined Kimchi Cabbage in the Presence of Bromide
4个月前
已完结
皖公网安备34019202002308
