Lv62
1728 积分 2021-08-24 加入
Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage
5天前
已完结
lavour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining flavouromics and lipidomics to elucidate the mechanism of aroma formation
5天前
已完结
Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume
13天前
已完结
Effect of wheat bran dietary fiber on yeast, sourdough and Lactobacillus plantarum fermented dough: insight from gluten protein structure and aggregation behavior
13天前
已完结
Morganella morganii, a bacterial pathogen in diseased Chinese soft-shelled turtles (Pelodiscus sinensis)
1个月前
已完结
Antimicrobial treatment of Morganella morganii invasive infections: Systematic review
1个月前
已完结
Lactobacillus strains inhibit biogenic amine formation in salted mackerel (Scomberomorus niphonius)
1个月前
已完结
Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
1个月前
已完结
Improving soy sauce quality via co-fermentation with indigenous Tetragenococcus: Reducing biogenic amines and enhancing flavor
1个月前
已完结
Integrated Transcriptome and Proteome Analysis Unveils Black Tea Polyphenols Metabolic Pathways in Saccharomyces cerevisiae
1个月前
已完结
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