[taylor&francis] Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile |
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The transsulfuration pathway metabolite α-ketobutyrate drives RIPK1-lactate axis-dependent autophagy to alleviateStaphylococcus aureusinfection
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Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd
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Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile
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Patterned masking using polymers: insights and developments from silicon photovoltaics
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Construction and validation of joint dose-response curves for chromosome aberrations and interphase lymphocyte survival for cytogenetic biodosimetry of partial exposure
