Lv5
854 积分 2024-08-27 加入
Microbial food spoilage: impact, causative agents and control strategies
7天前
已完结
Separation, identification and growing characteristics of the spoilage microorganisms in soymilk
12天前
已完结
Isolation And Identification Of Microorganisms Involved In The Spoilage Of Soymilk
22天前
已关闭
Performance of Starter in Yogurt Supplemented with Soy Protein Isolate and Biotransformation of Isoflavones during Storage Period
1个月前
已完结
Physicochemical and Sensory Characteristics of a Medicinal Soy Yogurt Containing Health-Benefit Ingredients
1个月前
已完结
Critical Issues in R&D of Soy Isoflavone‐enriched Foods and Dietary Supplements
1个月前
已完结
β‐Glucosidase Production and Its Applications
1个月前
已完结
Health Benefits of Soy Isoflavonoids and Strategies for Enhancement: A Review
1个月前
已完结
Health Benefits of Soy Isoflavonoids and Strategies for Enhancement: A Review
1个月前
已关闭
Use of Chemical Mutagenesis for the Isolation of Food Grade β-Galactosidase Overproducing Mutants of Bifidobacteria, Lactobacilli and Streptococcus thermophilus
1个月前
已完结
皖公网安备34019202002308
