Lv6
2350 积分 2024-04-01 加入
Augmentation of Fermentability and Bioavailability Characteristics of Wheat Bran via the Synergistic Interaction between Arabinoxylan-Specific Degrading Enzymes and Lactic Acid Bacteria
7天前
已完结
Microbiota succession throughout life from the cradle to the grave
2个月前
已完结
Effect of government quality grade labels on consumer demand for pork chops in the short and long run
3个月前
已完结
Effects of dietary Inonotus obliquus fermentation products supplementation on meat quality and antioxidant capacity of finishing pigs
4个月前
已完结
Source of dietary iron and zinc affects meat quality by altering muscular fatty acid profile, flavor substances, and metabolomics in finishing pigs
4个月前
已完结
Effects of dietary Brevibacillus laterosporus BL1 supplementation on meat quality, antioxidant capacity, and the profiles of muscle amino acids and fatty acids in finishing pigs
5个月前
已完结
Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth
5个月前
已完结
New insights into the effects of dietary amino acid composition on meat quality in pigs: A review
5个月前
已完结
Fermented liquid feed—Microbial and nutritional aspects and impact on enteric diseases in pigs
7个月前
已完结
Recent Advances in Lactic Acid Production by Lactic Acid Bacteria
7个月前
已完结
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