Lv7
4998 积分 2020-04-15 加入
勇往直前
Structure characterization, antioxidant capacity, rheological characteristics and expression of biosynthetic genes of exopolysaccharides produced by Lactococcus lactis subsp. lactis IMAU11823
11小时前
已完结
Tuning the CO2 Hydrogenation Selectivity of Rhodium Single‐Atom Catalysts on Zirconium Dioxide with Alkali Ions
19天前
已完结
Structural characterization of polysaccharides from lactobacillus helveticus MB2–1 fermented milk and their interaction mechanisms with casein in modulating gel stability
23天前
已完结
Phages with a broad host range are common across ecosystems
23天前
已完结
Long-term monitoring of a North American cheese cave reveals mechanisms and consequences of fungal adaptation
27天前
已完结
Similarity of aroma attributes in hot-air-dried shrimp (Penaeus vannamei) and its different parts using sensory analysis and GC–MS
3个月前
已完结
Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes
3个月前
已完结
Five Years After the Lactobacillus Reclassification: Genomic and Functional Insights into Levilactobacillus, Lacticaseibacillus, Limosilactobacillus, Lactiplantibacillus, and Ligilactobacillus in Fermented Foods
4个月前
已关闭
Fungi shape genome evolution of bacteria even in the absence of major growth phenotypes
4个月前
已完结
Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes
4个月前
已完结
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