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Varieties, production, composition and health benefits of vinegars: A review
Vinegars are liquid products produced from the alcoholic and subsequent acetous
fermentation of carbohydrate sources. They have been used as remedies in many cultures …
fermentation of carbohydrate sources. They have been used as remedies in many cultures …
Physiology of acetic acid bacteria and their role in vinegar and fermented beverages
Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the
production of fermented foods and beverages such as vinegar, kombucha,(water) kefir, and …
production of fermented foods and beverages such as vinegar, kombucha,(water) kefir, and …
[HTML][HTML] The scientific challenges in moving from targeted to non-targeted mass spectrometric methods for food fraud analysis: A proposed validation workflow to bring …
Background Detecting and measuring food fraud is a challenging analytical task since a
very wide range of food ingredients and types may be adulterated by numerous potential …
very wide range of food ingredients and types may be adulterated by numerous potential …
Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update for 2013–2014
DJ Harvey - Mass Spectrometry Reviews, 2018 - Wiley Online Library
This review is the eighth update of the original article published in 1999 on the application of
Matrix‐assisted laser desorption/ionization mass spectrometry (MALDI) mass spectrometry …
Matrix‐assisted laser desorption/ionization mass spectrometry (MALDI) mass spectrometry …
[HTML][HTML] Changes of physicochemical, bioactive compounds and antioxidant capacity during the brewing process of Zhenjiang aromatic vinegar
W Duan, T ** fast and reliable methods …