Lv11
30 积分 2024-08-15 加入
Determination of free fatty acids and volatile compounds of butter oil produced from pasteurized and unpasteurized butter at different temperatures
2小时前
已完结
Effect of honey addition on physical properties, oxidative stability, and digestibility of margarine
3小时前
已完结
Screening and identification of Monascus strains with high-yield monacolin K and undetectable citrinin by integration of HPLC analysis and pksCT and ctnA genes amplification
4个月前
已完结
Effects of some flavonoids on the mycotoxin citrinin reduction by Monascus aurantiacus Li AS3.4384 during liquid- state fermentation. AMB Expres 10, 1–10
4个月前
已完结
A novel application of Monascus purpureus in semi‐soft cheese making
4个月前
已关闭
Monascus spp. and citrinin: Identification, selection of Monascus spp. isolates, occurrence, detection and reduction of citrinin during the fermentation of red fermented rice
4个月前
已完结
Inactivation kinetics of Alicycloba-cillus acidoterrestris spores in orange juice by ohmic heating: Effects of voltage gradient and temperature on inactivation
4个月前
已完结
The biological activity and application of Monascus pigments: a mini review
5个月前
已完结
欧姆加热在肉制品中应用的最新发现
6个月前
已完结
Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3
8个月前
已完结
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