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1.
Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu.
Food Chem
; 426: 136668, 2023 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-37356241
2.
Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose.
Front Nutr
; 10: 1132527, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-36960200
3.
Silver Nanoparticles Cause Neural and Vascular Disruption by Affecting Key Neuroactive Ligand-Receptor Interaction and VEGF Signaling Pathways.
Int J Nanomedicine
; 18: 2693-2706, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-37228446
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