Lv5
900 积分 2023-04-15 加入
Simultaneous blending and fermentation of ToTuTM an egg-white drink with different fruit juices and probiotic lactic acid bacteria
4个月前
已完结
The latest advances on soy sauce research in the past decade: Emphasis on the advances in China
6个月前
已完结
Microbial consortia and up-to-date technologies in global soy sauce production: A review
7个月前
已完结
The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by Lactobacillus plantarum HM24
7个月前
已完结
Cultivation Strategies of Kenaf (Hibiscus Cannabinus L.) In Solid and Liquid Cultures A Promising Approach for Establishing Kenaf as Malaysia's Leading Future Fiber Crop
7个月前
已完结
The Protein Response of Salt-Tolerant Zygosaccharomyces rouxii to High-Temperature Stress during the Lag Phase
7个月前
已完结
Examining the impact of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Starmerella etchellsii on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation
7个月前
已完结
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
7个月前
已完结
Adaptive laboratory evolution and mechanisms of salt tolerance in Lactiplantibacillus plantarum
7个月前
已完结
Adaptive laboratory evolution and mechanisms of salt tolerance in Lactiplantibacillus plantarum
7个月前
已完结
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