Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Shigao, Xiao"'
Publikováno v:
Food Chemistry. 381:132158
The effects of different ultrasound treatments (20 kHz at 400 W for 0 to 9 min) on the functional properties, flavor characteristics, and storage stability of soybean milk at 4 °C were investigated. Results indicated that non-sonicated soymilk had t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bfd668dcb346f4cec1cbeec183f6145
https://doi.org/10.1016/j.foodchem.2022.132158
https://doi.org/10.1016/j.foodchem.2022.132158
Publikováno v:
Indian J Microbiol
Cheese is one of the traditional fermented dairy products in Xinjiang, China. Due to its geographical location and regional feature this type of cheese harbors certain regional characteristics. To investigate these, here Illumina MiSeq high-throughpu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1d2137e5f1fed45fb689ff84dddcb8d
https://pubmed.ncbi.nlm.nih.gov/35068603
https://pubmed.ncbi.nlm.nih.gov/35068603