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1.
Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine.
J Sci Food Agric
; 104(5): 3027-3038, 2024 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38053405
2.
Safety evaluation and comparative genomics analysis of the industrial strain Aspergillus flavus SU-16 used for huangjiu brewing.
Int J Food Microbiol
; 380: 109859, 2022 Nov 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-35973266
3.
Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat Qu.
Food Res Int
; 132: 109062, 2020 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-32331647
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