Lv1
46 积分 2025-04-10 加入
Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)
18小时前
待确认
Methionine affects the freeze‐drying resistance of Lactiplantibacillus plantarum LIP‐1 by improving its antioxidant capacity
3个月前
已完结
Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomycesyeasts
4个月前
已完结
Global metabolic profiling of animal and human tissues via UPLC-MS
11个月前
已完结
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