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聪明的怜晴
Lv7
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4990 积分
2022-10-17 加入
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Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation
2小时前
已完结
Degradation of histamine by Bacillus polymyxa isolated from salted fish products
3个月前
已完结
Safety assessment of Lactobacillus reuteri IDCC 3701 based on phenotypic and genomic analysis
3个月前
已完结
Deciphering the probiotic properties and safety assessment of a novel multi-stress-tolerant aromatic yeast Pichia kudriavzevii HJ2 from marine mangroves
3个月前
已完结
Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose
5个月前
已完结
Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce
5个月前
已完结
Chemical and sensory changes associated Yu-lu fermentation process – A traditional Chinese fish sauce
7个月前
已完结
Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose
7个月前
已完结
The potential correlation between microbial communities and flavors in fermented bamboo shoots
7个月前
已完结
Quality characteristics of sardine (Sardina pilchardus) fish sauce produced using five kinds of material
9个月前
已完结
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