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Lv1
30 积分
2023-02-26 加入
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Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation
10天前
已完结
Identification of pellicle formation related microorganisms in traditional Sichuan paocai through metagenomic sequence and the effects of Baijiu/Salt on pellicle and volatile components
1个月前
已完结
Profiling the composition and metabolic functions of microbial community in pellicle-forming radish paocai
1个月前
已完结
Efficiency of Bifidobacterium bifidum and Saccharomyces cerevisiae for detoxification of aflatoxin M1 in skim milk
5个月前
已完结
Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China
5个月前
已完结
Ameliorative and Antioxidative Potential of Lactobacillus plantarum-Fermented Oat (Avena sativa) and Fermented Oat Supplemented with Sidr Honey against Streptozotocin-Induced Type 2 Diabetes in Rats
5个月前
已完结
Formation of Histamine, Phenylethylamine and γ-Aminobutyric Acid during Sprouting and Fermenting of Selected Wholegrains
5个月前
已完结
Exopolysaccharides from lactic acid bacteria, as an alternative to antibiotics, on regulation of intestinal health and the immune system
5个月前
已完结
Structure characterization, antioxidant capacity, rheological characteristics and expression of biosynthetic genes of exopolysaccharides produced by Lactococcus lactis subsp. lactis IMAU11823
5个月前
已完结
Exopolysaccharides synthesized by lactic acid bacteria: biosynthesis pathway, structure-function relationship, structural modification and applicability
6个月前
已完结
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