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Effects of Irradiation Combined with Partial Freezing Treatment on Texture, Flavor Compounds, and Storage Quality of Fermented Stinky Sea Bass. [PDF]

Foods
Xiao H, Feng T, Liu H, Xue Y, Xue C.
europepmc   +1 more source

PENGARUH MODEL TEBAK KATA TERHADAP PENGUASAAN KOSAKATA BAHASA MANDARIN PESERTA DIDIK KELAS X LMT-MANDARIN SMAN 2 MALANG

, 2018
ABSTRAK   Yuliati, Eka. 2018. Pengaruh Model Tebak Kata Terhadap Penguasaan Kosakata Bahasa Mandarin Peserta Didik Kelas X LMT-Mandarin SMAN 2 Malang.
Eka Yuliati
core  

Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condiment. [PDF]

Food Chem X
Zhang Z, Zhao H, Zhu R, Cheng S, Yu Y, Xiang L, Xiang Z, Guo Z, Wang Y.   +8 more
europepmc   +1 more source

Retronasal Olfaction Test Methods: A Systematic Review [PDF]

Balkan Med J, 2019
Özay H, Çakır A, Ecevit MC.
europepmc   +1 more source

Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality. [PDF]

Foods
Li H, Li G, Bi Y, Liu S.
europepmc   +1 more source

The epidemiology, etiology, and future prophylactic options for cancers in Mainland China. [PDF]

Front Oncol
Chen H, Xu J, Liu W, Chen X, Li P, Cao G.   +5 more
europepmc   +1 more source

Rurality representation and changes in rural tourism destination. [PDF]

PLoS One
Hong X, Huang Z, Li X, Zhang Y.
europepmc   +1 more source

"Mom Said after the Spring Festival, I've Grown a Year": Chinese Preschoolers' Perspectives on Growing Up. [PDF]

Behav Sci (Basel)
Su Y, Huang J.
europepmc   +1 more source

Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds. [PDF]

Food Chem X
Chen Y, Zhang X, Liu X, Liu Y, Hou A, Wang Y, Li L, Peng X, Xiao Y.   +8 more
europepmc   +1 more source

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Identification and Analysis of Primary Bacteria During Fermentation of Stinky Mandarin Fish (Siniperca chuatsi)

International Food Research Journal
The present work aimed to investigate the changes in physicochemical properties, volatile flavour compounds, and bacterial diversity of stinky Mandarin fish during fermentation, and identify the primary bacteria influencing the fermentation. After fermentation, the moisture, crude protein, and crude fat contents of fish decreased by 7.41, 34.15, and 5 ...
Yalim Chen, yangzhang Wu, Jinglei Li, Baocah Xu, Liu Yang   +4 more
exaly   +2 more sources