Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Chengxing Lin"'
Publikováno v:
Journal of Aquatic Food Product Technology. 30:916-931
Microorganisms and physiochemical characteristics were determined in traditional high-salt fermented fish products from six different regions. Results indicated that Lactobacillus content was 7.14–...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2fbdcabc837bb1c1e15b05ee4599f1c
https://doi.org/10.1080/10498850.2021.1957049
https://doi.org/10.1080/10498850.2021.1957049
Publikováno v:
Journal of Intelligent Material Systems and Structures. 32:847-866
Accelerator/retarder admixtures are often added into concrete to improve its early-age strength, which needs to be effectively monitored during its hardening process. The electromechanical impedance (EMI) technique has validated its effectiveness for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61582e6fb159c0326e7d472cecfdc2d0
https://doi.org/10.1177/1045389x20969916
https://doi.org/10.1177/1045389x20969916
Publikováno v:
Food chemistry. 358
Traditional high-salt fermented Suanyu is an ethnic fermented fish product in southwest China. Lactic acid bacteria (LAB) are the most appropriate strains because of their technological properties during ripening fermentation. The diversity of LAB in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a1708f58d530127f0bc65adb5c72cd9
https://pubmed.ncbi.nlm.nih.gov/33940298
https://pubmed.ncbi.nlm.nih.gov/33940298