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trq1007
Lv2
180 积分
2023-11-11 加入
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Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used
13天前
已完结
Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges
17天前
已完结
Effect of Fungal Fermentation on Enhancement of Nutritional Value and Antioxidant Activity of Defatted Oilseed Meals
17天前
已完结
Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation
17天前
已完结
Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei , and Pediococcus pentosaceus and subsequent simulated digestion and storage
18天前
已完结
Insights into physicochemical and sensory properties and metabolomic changes of antioxidant-rich jackfruit juice fermented by lactic acid bacteria
22天前
已完结
Sustainable utilization and optimization of spray dried fermented pumpkin juice
2个月前
已完结
Microbiological and Physicochemical Analysis of Pumpkin Juice Fermentation by the Basidiomycetous FungusGanoderma lucidum
4个月前
已完结
Developing probiotic pumpkin juice by fermentation with commercial probiotic strain Lactobacillus casei 431
5个月前
已完结
Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides
5个月前
已完结
没有进行任何应助
感谢
12天前
感谢,速度真快
5个月前
感谢,速度真快,帮大忙了
5个月前
感谢
5个月前
谢谢您
5个月前
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