Lv64
1670 积分 2025-11-12 加入
A novel staining method for detecting phytase activity
5天前
已完结
Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough
29天前
已完结
Organic acid profiles of traditional sourdough microbiota dominates the fermentation effect on whole wheat bread texture
29天前
已完结
Autochthonous strains of Lactiplantibacillus plantarum and Levilactobacillus brevis with technological and bioactive potential as starter cultures for sourdough production
29天前
已完结
12 - Sourdough/lactic acid bacteria
29天前
已关闭
Phytic acid content in milled cereal products and breads
1个月前
已完结
Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread
1个月前
已完结
High prevalence of methicillin resistant Staphylococcus aureus in pigs
1个月前
已完结
Scale-up potential of ion-pair high-performance liquid chromatography method to produce biologically active inositol phosphates
1个月前
已完结
Selection and use of a Saccharomyces cerevisae strain to reduce phytate content of wholemeal flour during bread-making or under simulated gastrointestinal conditions
1个月前
已完结
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