Lv2
172 积分 2024-11-22 加入
Detection and quantification of bovine, ovine and caprine milk percentages in protected denomination of origin cheeses by reversed-phase high-performance liquid chromatography of beta-lactoglobulins
14小时前
待确认
Effect of ultrasonic pretreatment on fermentation performance and quality of fermented hawthorn pulp by lactic acid bacteria
1个月前
已完结
Characterization of microbiota of naturally fermented sauerkraut by high-throughput sequencing
1个月前
已完结
Screening for bacteriocin-producing lactic acid bacteria from kurut, a traditional naturally-fermented yak milk from Qinghai–Tibet plateau
1个月前
已完结
Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour cream
1个月前
已完结
Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream
1个月前
已完结
Handbook of Food and Beverage Fermentation Technology
1个月前
已完结
Diversity and composition of plants species along elevational gradient: research trends
1个月前
已完结
MetaPhlAn2 for enhanced metagenomic taxonomic profiling
2个月前
已完结
High‐throughput DNA sequencing – concepts and limitations
2个月前
已完结
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