Lv3
340 积分 2022-09-12 加入
Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce
8小时前
已完结
Histamine-degrading halophilic bacteria from traditional fish sauce: Characterization of Virgibacillus campisalis TT8.5 for histamine reduction
8小时前
已完结
Characterization of the interaction between capsaicin and porcine myofibrillar proteins
10小时前
已完结
Adsorption characteristics and mechanism of novel ink melanin composite modified chitosan for Cd(II) in water
14天前
已完结
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science
1个月前
已完结
Characterization of protease and effects of temperature and salinity on the biochemical changes during fermentation of Antarctic krill
3个月前
已完结
Gut bacterial aromatic amine production: aromatic amino acid decarboxylase and its effects on peripheral serotonin production
3个月前
已完结
Advances in Physiological, Transcriptomic, Proteomic, Metabolomic, and Molecular Genetic Approaches for Enhancing Mango Fruit Quality
3个月前
已完结
Bacterial diversity and physicochemical properties of low-salt shrimp paste fermented at different temperatures
3个月前
已完结
Enhancement of Nutrient Composition and Non-Volatile Flavor Substances in Muscle Tissue of Red Drum (Sciaenops ocellatus) Through Inland Low Salinity Saline-Alkaline Water Culture
3个月前
已完结
Activation of β2-adrenergic receptors in microglia alleviates neuropathic hypersensitivity in mice
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