Lv5
1520 积分 2023-06-18 加入
Regulation of the quality, flavour, and microbial community of industrially fermented split red sour soup by Lentilactobacillus buchneri and Pediococcus ethanolidurans
22小时前
待确认
Double-layer mucin microencapsulation enhances the stress tolerance and oral delivery of Lactobacillus plantarum B2
1天前
待确认
Correlation of microbial community structure and volatile flavor compounds during corn yellow wine fermentation
1天前
待确认
Sugar reduction without compromising sensory perception. An impossible dream?
1天前
待确认
Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception
1天前
待确认
The past, present and future of de novo protein design
3天前
已完结
Efficient Cell Factory Design by Combining Meta-Heuristic Algorithm with Enzyme-Constrained Metabolic Models
8天前
已完结
Synthetic biomolecular condensates enhance translation from a target mRNA in living cells
16天前
已完结
Development of a plasmid-free Escherichia coli strain for high-yield production of ergothioneine
29天前
已完结
Multi-level metabolic engineering for efficient ergothioneine production in yeast using a Pleurotus ostreatus-derived pathway
29天前
已完结
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