Lv3
394 积分 2023-10-23 加入
Production of flavor compounds by lactic acid bacteria in fermented foods
4小时前
待确认
Monitoring of Quorum-Sensing Molecules during Minifermentation Studies in Wine Yeast
3个月前
已完结
Precolumn Phenylisothiocyanate Derivatization and Liquid Chromatography of Amino Acids in Food
3个月前
已完结
Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding
6个月前
已完结
Slower-growing species promote interspecific cooperation and coexistence under acid stress through cross-feeding
6个月前
已完结
Review of quorum‐quenching probiotics: A promising non‐antibiotic‐based strategy for sustainable aquaculture
6个月前
已完结
Quorum Quenching and Microbial Control through Phenolic Extract of Eugenia Uniflora Fruits
6个月前
已完结
Quorum‐quenching enzymes: Promising bioresources and their opportunities and challenges as alternative bacteriostatic agents in food industry
6个月前
已完结
Bacterial Quorum Sensing and Food Industry
6个月前
已完结
Synthetic Biology in Natural Product Biosynthesis
8个月前
已完结
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