[taylor&francis] Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd |
20
The transsulfuration pathway metabolite α-ketobutyrate drives RIPK1-lactate axis-dependent autophagy to alleviateStaphylococcus aureusinfection
10
Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd
10
Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile
10
Patterned masking using polymers: insights and developments from silicon photovoltaics
10
Construction and validation of joint dose-response curves for chromosome aberrations and interphase lymphocyte survival for cytogenetic biodosimetry of partial exposure
