Lv31
220 积分 2025-03-21 加入
Effects of low-intensity ultrasound on the growth, cell membrane permeability and ethanol tolerance of Saccharomyces cerevisiae
13天前
已完结
Effects of ultrasound on microbial growth and enzyme activity
13天前
已完结
A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus
14天前
已完结
The digestibility of mulberry fruit polysaccharides and its impact on lipolysis under simulated saliva, gastric and intestinal conditions
1个月前
已完结
Stimulation of in situ low intensity ultrasound on batch fermentation of Saccharomyces cerevisiae to enhance the GSH yield
1个月前
已完结
Influence of Low-Intensity Ultrasound on ε-Polylysine Production: Intracellular ATP and Key Biosynthesis Enzymes during Streptomyces albulus Fermentation
1个月前
已完结
Effects of low‐intensity ultrasound on the biomass and metabolite ofGanoderma lucidumin liquid fermentation
1个月前
已完结
Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation
1个月前
已完结
Ultrasound‐assisted fermentation: Mechanisms, technologies, and challenges
1个月前
已完结
Ultrasound technology for food fermentation applications
1个月前
已完结
皖公网安备34019202002308
