Lv11
28 积分 2024-09-03 加入
Comparison of Clostridium difficile minimum inhibitory concentrations obtained using agar dilution vs broth microdilution methods
2小时前
待确认
Comparison of minimum inhibitory concentration results for gepotidacin obtained using agar dilution and broth microdilution methods
3小时前
已完结
The antibacterial activity and antibacterial mechanism of the tea polyphenol liposomes/lysozyme–chitosan gradual sustained release composite coating
8天前
已完结
Intelligent packaging films incorporated with anthocyanins-loaded ovalbumin-carboxymethyl cellulose nanocomplexes for food freshness monitoring
4个月前
已完结
Preparation of a Novel Carbon Dot/Polyvinyl Alcohol Composite Film and Its Application in Food Preservation
4个月前
已完结
Comparison of flavour qualities of mushrooms ( Flammulina velutipes ) packed with different packaging materials
6个月前
已完结
The effect of cooking on umami compounds in wild and cultivated mushrooms
6个月前
已完结
Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)
8个月前
已完结
Fungal volatiles – a survey from edible mushrooms to moulds
8个月前
已完结
A review on valorization of oyster mushroom and waste generated in the mushroom cultivation industry
8个月前
已完结
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