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Web17 nov. 2024 · LWT Food Sci. Technol. 2024, 169, 114010. [Google Scholar] Figure 1. PCA results of FAAs in MPR samples with different processing. C: Control group; T1: test group 1 (using the improved technology of Sichuan spicy flavor formula); T2: test group 2 (using the improved technology of halogen flavor formula). Figure 1. ... Web21 sept. 2024 · The application of physical processing technologies in fermentation is an effective way to improve the quality of substrates. The purpose of the study was to evaluate the feasibility of enhancing the polypeptides of rapeseed meal (RSM) by a low-intensity alternating magnetic field (LF-MF)-assisted solid-state fermentation. A protease … thames water abingdon reservoir
Process optimization, texture and microstructure of novel kelp tofu
WebLWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and … WebLWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and … Web7 sept. 2024 · thames water adoption of pumping stations