Lv2
108 积分 2024-09-16 加入
Fermentation performance, nutrient composition, and flavor volatiles in soy milk after mixed culture fermentation
1个月前
已完结
Developments and characteristics of craft beer production processes
1个月前
已完结
The chemistry of sour taste and the strategy to reduce the sour taste of beer
1个月前
已完结
Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum
4个月前
已完结
Lacticaseibacillus rhamnosus GR-1, a.k.a. Lactobacillus rhamnosus GR-1: Past and Future Perspectives
5个月前
已完结
The interaction between yeasts and bacteria in dairy environments
5个月前
已完结
The Effect of Buckwheat Resistant Starch on Intestinal Physiological Function
6个月前
已完结
Transforming Spent Coffee Grounds’ Hydrolysates with Yeast Lachancea thermotolerans and Lactic Acid Bacterium Lactiplantibacillus plantarum to Develop Potential Novel Alcoholic Beverages
6个月前
已完结
Microbial degradation of microplastics by enzymatic processes: a review
6个月前
已完结
Rooting theories of plant community ecology in microbial interactions
6个月前
已完结
皖公网安备34019202002308
