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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
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2022 | 2 |
2023 | 2 |
2024 | 0 |
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An updated review on food-derived bioactive peptides: Focus on the regulatory requirements, safety, and bioavailability.
Compr Rev Food Sci Food Saf. 2022 Mar;21(2):1732-1776. doi: 10.1111/1541-4337.12911. Epub 2022 Feb 10.
Compr Rev Food Sci Food Saf. 2022.
PMID: 35142435
Review.
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu.
Lu Y, Zhang C, Zhao H, Min W, Zhu H, Wang H, Lu H, Li X, Xu Y, Li W.
Lu Y, et al.
Foods. 2022 Dec 20;12(1):10. doi: 10.3390/foods12010010.
Foods. 2022.
PMID: 36613226
Free PMC article.
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Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu.
Xu Y, Wu M, Niu J, Lin M, Zhu H, Wang K, Li X, Sun B.
Xu Y, et al.
Foods. 2023 Jan 3;12(1):207. doi: 10.3390/foods12010207.
Foods. 2023.
PMID: 36613423
Free PMC article.
Item in Clipboard
Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China.
Pang Z, Li W, Hao J, Xu Y, Du B, Zhang C, Wang K, Zhu H, Wang H, Li X, Guo C.
Pang Z, et al.
Foods. 2023 Jan 9;12(2):326. doi: 10.3390/foods12020326.
Foods. 2023.
PMID: 36673417
Free PMC article.
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