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kiki
Lv4
1
600 积分
2024-03-22 加入
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Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham
1小时前
待确认
Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate
1小时前
待确认
Lipolysis and lipid oxidation in bacon during curing and drying–ripening
2小时前
待确认
Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids
2小时前
待确认
Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham
4小时前
待确认
Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon
4小时前
待确认
Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)
4小时前
待确认
The role of microbes in free fatty acids release and oxidation in fermented fish paste
8小时前
待确认
Antioxidant and anti-foodborne bacteria activities of shiitake by-product extract in fermented sausages
15天前
已完结
Assessments of Probiotic Potentials of Lactiplantibacillus plantarum Strains Isolated From Chinese Traditional Fermented Food: Phenotypic and Genomic Analysis
15天前
已完结
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