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30 积分 2026-01-29 加入
A genome-scale metabolic network of the aroma bacterium Leuconostoc mesenteroides subsp. cremoris
2小时前
待确认
Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture
3天前
已完结
Differential Pulse Polarographic Determination of α-Dicarbonyl Compounds in Foodstuffs after Derivatization with o-Phenylenediamine
20天前
已完结
A high-throughput system for screening high diacetyl-producing lactic acid bacteria in fermented milk in 96-well microplates
20天前
已完结
A method for screening diacetyl and acetoin‐producing bacteria on agar plates
22天前
已完结
Unraveling the carbohydrate metabolic characteristics of Leuconostoc mesenteroides J18 through metabolite and transcriptome analyses
1个月前
已完结
Machine learning and GC–MS revealing the characteristic flavour compounds of Cheddar cheese origin-independent at different ripening periods
1个月前
已完结
Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese
1个月前
已完结
A genome-scale metabolic network of the aroma bacterium Leuconostoc mesenteroides subsp. cremoris
1个月前
已完结
Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese
1个月前
已完结
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