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148 积分 2025-11-06 加入
Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein
1个月前
已完结
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
2个月前
已完结
Potential of probiotic-fermented Flos sophorae as a functional food: Enhanced anti-hyperuricemic activity and modulation of volatile components
3个月前
已完结
Enhancement of Antioxidant Capacity and Phenolic Composition in Pine Pollen by Using Macro‐Fungi Fermentation
4个月前
已完结
Elucidating the Secondary Metabolite Biosynthesis Networks in Underutilized Tree Bean (Parkia timoriana) Through Integrated Metabolomic and Transcriptomic Approaches
5个月前
已完结
Enhancing freeze–thaw tolerance in baker's yeast: strategies and perspectives
8个月前
已完结
Laccase: A Green Biocatalyst Offers Immense Potential for Food Industrial and Biotechnological Applications
9个月前
已完结
Chromatin Regulation of Acetic Acid Stress Tolerance by Ino80 in Budding Yeast Saccharomyces cerevisiae
9个月前
已完结
Immobilized laccase: an effective biocatalyst for industrial dye degradation from wastewater
9个月前
已完结
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