Lv7
4810 积分 2023-02-13 加入
Identification of Bitter Peptides in Aged Cheddar Cheese
5个月前
已完结
Food bioactive peptides: functionality beyond bitterness
5个月前
已完结
Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products
6个月前
已完结
Simultaneous Microbial Fermentation and Enzymolysis: A Biotechnology Strategy to Improve the Nutritional and Functional Quality of Soybean Meal
6个月前
已完结
Efficient production of lactic acid from sugarcane molasses by a newly microbial consortium CEE-DL15
6个月前
已关闭
Clostridium butyricum-fermented Chinese herbal medicine enhances the immunity by modulating the intestinal microflora of largemouth bass (Micropterus salmoides)
7个月前
已完结
Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain
7个月前
已完结
A synergistic fermentation system of probiotics with low-cost and high butyric acid production: Lactiplantibacillus plantarum and Clostridium tyrobutyricum
8个月前
已完结
Optimization of phenyllactic acid production by Pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in bread
8个月前
已完结
Identification, characterization and optimization of culture medium conditions for organic acid-producing lactic acid bacteria strains from Chinese fermented vegetables
8个月前
已完结
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