Lv11
30 积分 2023-01-03 加入
Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation
1小时前
待确认
Effects of pickle brine and glycine addition on biogenic amine production in pickle fermentation
2小时前
已完结
Chemical profile and sensory evaluation of Cantonese raw soy sauce to reveal the association between taste characteristics and chemical composition
1个月前
已完结
Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods
4个月前
已完结
Chromohalobacter moromii sp. nov., a moderately halophilic bacterium isolated from lupine-based moromi fermentation
4个月前
已完结
Characterization of aniseed-flavoured spirit drinks by headspace solid-phase microextraction gas chromatography–mass spectrometry and chemometrics
7个月前
已完结
138 - Klebsiella and Raoultella Species
1年前
已完结
Denitrifying halophilic archaea derived from salt dominate the degradation of nitrite in salted radish during pickling
1年前
已完结
Sensory Evaluation of Food: Principles and Practices
1年前
已关闭
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