Documentos relacionados

1. Metaproteomics insights into traditional fermented foods and beverages.
2. [Distribution of vitamin K_2 content in Chinese traditional fermented soybean products].
3. Molecular techniques reveal more secrets of fermented foods.
4. [Factors Related to the Production of Histamine and Tyramine in Rice Bran Pickles].
5. Chemical Constitution and Antimicrobial Activity of Kombucha Fermented Beverage.
6. Fermented foods in a global age: East meets West.
7. A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies.
8. Effects of Different Sample Pulverisation Methods on the Extraction of Metabolites from the Fermented Cottonseed Meal Based on UPLC-Q-TOF-MS.
9. Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods.
10. Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives.