Lv21
158 积分 2024-12-27 加入
Revealing the Mechanism of Aroma Production Driven by High Salt Stress in Trichomonascus ciferrii WLW
11天前
已完结
Characterization of Eurotium cristatum Fermented Thinned Young Apple and Mechanisms Underlying Its Alleviating Impacts on Experimental Colitis
1个月前
已完结
Regulation of the quality, flavour, and microbial community of industrially fermented split red sour soup by Lentilactobacillus buchneri and Pediococcus ethanolidurans
1个月前
已完结
Determination of the microbial communities of Guizhou Suantang, a traditional Chinese fermented sour soup, and correlation between the identified microorganisms and volatile compounds
1个月前
已完结
Biodiversity of endophytic fungi in different leaf ages of Calotropis procera and their antimicrobial activity
1个月前
已完结
Revealing the synergistic effects of Qupi-shaping pattern and spatial variation on high-temperature Daqu attributes
4个月前
已关闭
Hydrogel‐Based Capacitive Sensor Model for Ammonium Monitoring in Aquaculture
Evaluation of interaction forces between hydrophobic surfaces in surfactant solutions by atomic force microscopy
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