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[1] 天然叶绿素微胶囊改善面包品质
[2] The latest advances on soy sauce research in the past decade: Emphasis on the advances in China
[3] Research Advances in Preparation, Stability, Application, and Possible Risks of Nanoselenium: Focus on Food and Food-Related Fields
[4] Selenium and human health
[5] Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods
[6] 16种市售茶叶抗氧化活性及抗氧化物质分析
[7] Enhancing selenium and key flavor compounds contents in soy sauce using selenium-enriched soybean
[8] Influence of Low-Intensity Ultrasound on epsilon-Polylysine Production: Intracellular ATP and Key Biosynthesis Enzymes during Streptomyces albulus Fermentation
[9] 以糙米为主要培养基延长米曲霉菌种的保藏期
[10] 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
[11] 超声波加速液态发酵食品风味成熟研究进展
[12] Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce
[13] “发酵食品工艺学”课程改革与探讨
[14] Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste
[15] Accelerating aroma formation of raw soy sauce using low intensity sonication
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