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48 积分 2025-05-08 加入
Consumer evaluation of sensory properties of table grapes treated with yeast Pichia anomala induced by chitosan
16天前
已完结
In vitro screening of Kluyveromyces strains isolated from Fiore Sardo cheese for potential use as probiotics
25天前
已完结
Effect of salt‐tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation
26天前
已完结
Antifungal potentiality of non-volatile compounds produced from Hanseniaspora uvarum against postharvest decay of table grape fruit caused by Botrytis cinerea and Penicillium expansum
1个月前
已完结
Efficacy and possible mechanisms of perillaldehyde in control of Aspergillus niger causing grape decay
1个月前
已完结
Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs
2个月前
已完结
Safety assessment of Lactobacillus reuteri IDCC 3701 based on phenotypic and genomic analysis
2个月前
已完结
Iterative integration of multiple-copy pathway genes in Yarrowia lipolytica for heterologous β-carotene production
2个月前
已完结
Bio-conversion of apple pomace into ethanol and acetic acid: Enzymatic hydrolysis and fermentation
2个月前
已完结
Promoting hydrolysis of apple pomace by pectinase and cellulase to produce microbial oils using engineered Yarrowia lipolytica
2个月前
已完结
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