Lv11
48 积分 2022-10-10 加入
Exploring the regulation of metabolic changes mediated by different combined starter cultures on the characteristic flavor compounds and quality of Sichuan-style fermented sausages
5小时前
待确认
Effect of Saccharomyces cerevisiae inoculation on the co-fermentation of Clostridium kluyveri and Clostridium tyrobutyricum: A strategy for controlling acidity and enhancing aroma in strong-flavor Baijiu
3个月前
已完结
Effects of aminophylline on cardiac function and regional myocardial perfusion: Implications regarding its antiischemic action
7个月前
已完结
Methazolamide in high-altitude illnesses
7个月前
已完结
Melatonin protects oogenesis from hypobaric hypoxia-induced fertility damage in mice
7个月前
已完结
Metabolites analysis for cold-resistant yeast (Wickerhamomyces anomalus) strains own antioxidant activity on cold stored fish mince
7个月前
已完结
Isolation, screening, and characterization of the newly isolated osmotolerant yeast Wickerhamomyces anomalus BKK11-4 for the coproduction of glycerol and arabitol
7个月前
已完结
Application of Wickerhamomyces anomalus and Pichia fermentans to improve the aroma of fermented sour fish
7个月前
已完结
Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides
8个月前
已完结
Isolation, Identification and Analysis of Probiotic Properties of Lactic Acid Bacteria from Selective Various Traditional Thai Fermented Food and Kefir
8个月前
已完结
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