科研产出
Fermentation of asparagus juice using selected probiotic Lactiplantibacillus plantarum JGS49 isolated from pickled asparagus: microbiological, physicochemical and flavour characteristics
SCI
机构:
来源:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY年份:2024关键词: Asparagus juice; flavour profiles; LAB fermentation; physicochemical characteristics


Three Dimensional Fluorescence Characteristics of Soluble Organic Matter From Different Straw Decomposition Products Treated With Calcium Containing Additives
SCI
机构:
来源:SPECTROSCOPY AND SPECTRAL ANALYSIS年份:2024关键词: Calcium containing additives; Straw; Dissolved organic matter; 3DEEM; Parallel factor analysis

