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36 积分 2024-03-27 加入
Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods
8小时前
已完结
Nanobodies in Immunoanalysis: From Molecular Engineering to Advanced Detection Strategies for Foodborne Natural Toxins
8小时前
已完结
The Global Burden of Viral Food-borne Diseases: A Systematic Review
10小时前
已完结
Effects of exogenous γ-aminobutyric acid treatment on browning and food-borne pathogens in fresh-cut apples
8个月前
已完结
Strategies for Selecting Potentially Effective Biofumigant Species for Optimal Biofumigation Outcomes
8个月前
已关闭
M4 Pseudomonas aeruginosa inhibits aspergillus fumigatus in vitro through multiple mechanisms, including pyoverdine production
8个月前
已完结
Efficacy of Brassica carinata pellets to inhibit mycelial growth and chlamydospores germination of Phytophthora nicotianae at different temperature regimes
8个月前
已完结
Efficacy of Brassica carinata pellets to inhibit mycelial growth and chlamydospores germination of Phytophthora nicotianae at different temperature regimes
8个月前
已完结
Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu
9个月前
已完结
Enhanced production of natural yellow pigments from Monascus purpureus by liquid culture: The relationship between fermentation conditions and mycelial morphology
9个月前
已完结
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