Metabolomic biomarkers differentiate soy sauce freshness under conditions of accelerated storage [0.03%]
代谢生物标志物可区分加速储存条件下酱油的新鲜度
Thiru R Reddy,Katherine A Overmyer,Joshua J Coon et al.
Thiru R Reddy et al.
Naturally fermented soy sauce is one of a few globally valued food condiments. Complex in its substrate, manufacturing processes and resulting chemical profiles of salts and organic compounds resulting from spontaneous, enzymatic and bioche...
SHELF-LIFE EXTENSION OF FRESH FISH - A REVIEW PART I - SPOILAGE OF FISH [0.03%]
鲜鱼保鲜研究综述 第一部分 鱼的腐败问题
Alberto Pedrosa-Menabrito,Joe M Regenstein
Alberto Pedrosa-Menabrito
Environmental modification of yield and nutrient composition of 'Waldmann's Green' leaf lettuce [0.03%]
环境因素对 Waldmann's Green 披针叶生菜产量和营养成分的影响
C A Mitchell,C Chun,W E Brandt et al.
C A Mitchell et al.
Leaf number, dry weight, and nutrient composition of Lactuca sativa L. cv. Waldmann's Green leaves were compared following 9 days of treatment in a controlled environment room under various combinations of photosynthetic photon flux (PPF:35...
Comparative Study
Journal of food quality. 1997 Jan;20(1):73-80. DOI:10.1111/j.1745-4557.1997.tb00453.x 1997