Lv11
2 积分 2024-11-13 加入
Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea
2小时前
已完结
Dynamic changes and mechanisms of organic acids during black tea manufacturing process
3小时前
已完结
Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum
3小时前
已完结
Catechine biotransformation by tannase with sequential addition of substrate
1个月前
已完结
Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum
2个月前
已完结
Screening of Potential Tannase-producing Fungi from Local Agri-industrial By-products using a Plate Assay and Submerged Fermentation
4个月前
已完结
Purification and characterization of a novel peroxidase from pepper (Piper nigrum L.)
4个月前
已完结
Five New Phenolic Compounds with Antioxidant Activities from the Medicinal Insect Blaps rynchopetera
4个月前
已完结
Optimization of production conditions, isolation, purification, and characterization of tannase from filamentous fungi
5个月前
已完结
Bio-transformation of green tea infusion with tannase and its improvement on adipocyte metabolism
5个月前
已完结
皖公网安备34019202002308
