Lv41
746 积分 2024-10-13 加入
Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A review
3小时前
已完结
Development and Application of PMA-qPCR Based Methodologies on Viable Cell Quantification of Acetilactobacillus jinshanensis in Traditional Chinese Vinegar
3小时前
求助中
Advances in the research on phenolic acids and flavonoids in vinegar: Sources, formation and degradation mechanisms, and functional properties
4小时前
已完结
Strategies for improvement of gamma-aminobutyric acid (GABA) biosynthesis via lactic acid bacteria (LAB) fermentation
9天前
已完结
A machine learning‐based approach for improving plasmid DNA production in Escherichia coli fed‐batch fermentations
14天前
已完结
Machine learning algorithms for in-line monitoring during yeast fermentations based on Raman spectroscopy
17天前
已完结
Using surface-enhanced Raman spectroscopy combined with chemometrics for black tea quality assessment during its fermentation process
18天前
已完结
Real time monitoring of multiple components in wine fermentation using an on-line auto-calibration Raman spectroscopy
18天前
已完结
Real‐time monitoring of high‐gravity corn mash fermentation using in situ raman spectroscopy
18天前
已完结
Contribution of moisture to functional microbial succession and functional expression in medium-high temperature Daqu
21天前
已完结
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