Lv5
1090 积分 2024-07-22 加入
Ursolic acid nanoemulsion system for inhibition of goji berry black mold caused by Alternaria alternata
28天前
已完结
Metabolites of Pseudomonas involved in the biocontrol of plant disease
1个月前
已完结
Lactic acid bacteria bioprotection applied to the malting process. Part II: Substrate impact and mycotoxin reduction
2个月前
已完结
Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread
2个月前
已完结
Sensory evaluation of wheat bread supplemented with chickpea: The effect of the chickpea flour fermentation
2个月前
已完结
Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
2个月前
已完结
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review
2个月前
已完结
Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef
3个月前
已完结
Inhibitory Mechanism of Lactic Acid Bacteria Cell-Free Supernatant Against Stored Grain Molds
3个月前
已完结
Antifungal effect and some properties of cell-free supernatants of two Bacillus subtilis isolates against Fusarium verticillioides
3个月前
已完结
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