Lv11
60 积分 2025-12-14 加入
Photodynamic inactivation mediated by 5-aminolevulinic acid of bacteria in planktonic and biofilm forms
2小时前
待确认
Photoinactivation of Escherichia coli by 405 nm and 450 nm light-emitting diodes: Comparison of continuous wave and pulsed light
2小时前
已完结
Quantitative detection of viable Escherichia coli O157:H7 using a photoreactive DNA-binding dye propidium monoazide in irrigation water
13天前
已完结
Control of the availability of exogenous 5-aminolevulinic acid in Escherichia coli
14天前
已完结
Photodynamic inactivation mediated by 5-aminolevulinic acid of bacteria in planktonic and biofilm forms
15天前
已完结
The effect of dynamic high‐pressure microfluidization on the physicochemical and digestive properties of proteins in insoluble fraction of edible bird's nest
25天前
已关闭
Statistical Modelling of Yogurt Alternatives with Chickpea, Oat, and Hydrolyzed Insect Proteins: Improving Texture, Protein Quality, and Sensory Performance
1个月前
已完结
Evaluating the antagonistic effect of Lactobacillus acidophilus against Shiga toxigenic and non-toxigenic Escherichia coli strains in bioyogurt
1个月前
已关闭
Effect of date palm (Phoenix dactylifera L.) spikelets extract on the physicochemical and microbial properties of set-type yogurt during cold storage
1个月前
已完结
Hydrogen-bond reinforced whey protein-polygonatum sibiricum polysaccharide composite hydrogel: Mechanistic insights from simultaneous rheology-FTIR and molecular docking for enhanced yogurt texture
1个月前
已完结
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