Lv11
58 积分 2024-11-01 加入
Facile bioconversion of vegetable food waste into valuable organic acids and green fuels using synthetic microbial consortium
1小时前
待确认
Integrated distilled spent grain with husk utilization: Current situation, trend, and design
28天前
已完结
Purple Sweet Potato (Ipomoea batatas L.) Anthocyanins: Preventive Effect on Acute and Subacute Alcoholic Liver Damage and Dealcoholic Effect
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
Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains
2个月前
已完结
Microbiological and Physicochemical Analysis of Pumpkin Juice Fermentation by the Basidiomycetous Fungus Ganoderma lucidum
2个月前
已完结
Phenolic compounds and glucosinolates composition of cauliflower and broccoli byproducts puree after the lactic acid fermentation
4个月前
已完结
Effects of Lactobacillus plantarum additive and temperature on the ensiling quality and microbial community dynamics of cauliflower leaf silages
6个月前
已完结
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