Lv41
579 积分 2022-06-15 加入
Functional traits of Selenium accumulating lactic acid bacteria as a probiont from fermented foods of an Indian tribal community
2小时前
待确认
Targeted MYC2 stabilization confers citrus Huanglongbing resistance
26天前
已完结
Spatiotemporal Variability of Soil Water Content and Its Influencing Factors on a Microscale Slope
1个月前
已完结
Effect of Capsaicin Stress on Aroma-Producing Properties of Lactobacillus plantarum CL-01 Based on E-Nose and GC–IMS
5个月前
已完结
Association of Selenium Intake and Selenium Concentrations with Risk of Type 2 Diabetes in Adults: A Narrative Review
5个月前
已完结
Characterization and comparison of flavors in fresh and aged fermented peppers: Impact of different varieties
10个月前
已完结
Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles
11个月前
已完结
Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137
1年前
已完结
Outlook on Chronic Venous Disease Treatment: Phytochemical Screening, In Vitro Antioxidant Activity and In Silico Studies for Three Vegetal Extracts
1年前
已完结
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