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Research progress on pollution and detection technology of mercury and methylmercury in food
British Library Online Contents | 2018| -
Drug-release of carboxymethyl konjac glucomannan-alginate microcapsule in vitro
British Library Online Contents | 2018| -
Effect of β-glucosidase on physicochemical properties and aroma compounds of `Shuangyou' dry red wines
British Library Online Contents | 2018| -
High level secretory expression of Carboxypeptidase Y from Actinomucor elegans in Pichia pastoris
British Library Online Contents | 2018| -
Effects of hot air drying on the quality of Zanthoxylum schinifolium and its optimization
British Library Online Contents | 2018| -
Effects of different yeasts on advanced alcohols and amino acids of fig wine
British Library Online Contents | 2018| -
Enhancement of Kombucha fermentation by adding lactic acid bacteria
British Library Online Contents | 2018| -
Selectivity and characteristic analysis of nitrogen source utilized by Lactobacillus reuteri
British Library Online Contents | 2018| -
Research on the structure and function of β-glycosidase from the Rhizopus stolonifer mutant and optimization of its fermentation
British Library Online Contents | 2018| -
The physical and chemical properties of Sichuan old brined paocai and the isolation of characteristic microbes
British Library Online Contents | 2018| -
Evaluation of freshness of vacuum packaged salmon fillets by electronic nose technique
British Library Online Contents | 2018| -
Effects of dynamic high pressure microfluidization pretreatment combined with glycation on thermal stability and structure of β-lactoglobulin
British Library Online Contents | 2018| -
Effect of additives on the gel properties of tilapia-sea bass mixed surimi
British Library Online Contents | 2018| -
Study of low sensitization and antiallergic activity of oyster peptides and salmon skin collagen peptides
British Library Online Contents | 2018| -
Optimization of protein extraction from Heterotrophic chlorella using thermo-alkaline
British Library Online Contents | 2018| -
Effects of lactic acid bacteria on quality and antibacterial properties of mulberry puree
British Library Online Contents | 2018| -
Optimization of glycosylation process of ovalbumin peptide and its characterization and structure analysis
British Library Online Contents | 2018| -
Research progress of the determination of lecithin content in food
British Library Online Contents | 2018| -
Effect of malva nut gum on the rheological characteristics and cooking quality of fresh noodles
British Library Online Contents | 2018|
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