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[1] Research Advances in Preparation, Stability, Application, and Possible Risks of Nanoselenium: Focus on Food and Food-Related Fields JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
[2] Selenium and human health FRONTIERS IN NUTRITION,
[3] The latest advances on soy sauce research in the past decade: Emphasis on the advances in China Food Research International,
[4] 天然叶绿素微胶囊改善面包品质 食品研究与开发,
[5] 16种市售茶叶抗氧化活性及抗氧化物质分析 中国食品学报,
[6] Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods Food Chemistry,
[7] Enhancing selenium and key flavor compounds contents in soy sauce using selenium-enriched soybean JOURNAL OF FOOD COMPOSITION AND ANALYSIS,
[8] Influence of Low-Intensity Ultrasound on epsilon-Polylysine Production: Intracellular ATP and Key Biosynthesis Enzymes during Streptomyces albulus Fermentation FOODS,
[9] 以糙米为主要培养基延长米曲霉菌种的保藏期 现代食品科技,
[10] Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce Food Chemistry,
[11] 大豆球蛋白G4蛋白B3亚基导致中式高盐稀态酱油二次沉淀的形成 现代食品科技,
[12] 超声波加速液态发酵食品风味成熟研究进展 食品与发酵工业,
[13] “发酵食品工艺学”课程改革与探讨 农产品加工,
[14] Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste Food Chemistry,
[15] Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste Food Chemistry,
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