Lv5
1460 积分 2024-10-16 加入
Quality and microbial flora changes of radish paocai during multiple fermentation rounds
1小时前
已完结
The impact of Brevibacterium aurantiacum virulent phages on the production of smear surface-ripened cheeses
19天前
已完结
Microbial composition and correlation between microbiota and quality-related physiochemical characteristics in chongqing radish paocai
20天前
已完结
Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai
20天前
已完结
Isolation of virulent phages infecting dominant mesophilic aerobic bacteria in cucumber pickle fermentation
1个月前
已完结
Characterization of a lytic Lactobacillus plantarum bacteriophage and molecular cloning of a lysin gene in Escherichia coli
1个月前
已完结
Ecological Presence and Functional Role of Bacteriophages in Fermented Vegetables
1个月前
已完结
Utilization of Lactiplantibacillus plantarum to enhance the flavor quality and safety properties of radish paocai
1个月前
已完结
Bacteriophage inactivation and starter-inhibiting properties of a peracetic acid disinfectant
1个月前
已完结
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