Lv2
200 积分 2021-01-02 加入
Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu
3个月前
已完结
Ergosterol Peroxide: A Mushroom-Derived Compound with Promising Biological Activities-A Review
1年前
已完结
Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
1年前
已完结
Structural characterization and antioxidant activity of a glycoprotein isolated from shiitake mushrooms
1年前
已完结
Phenolic composition and insights into the use of pink pepper (Schinus terebentifolius Raddi) fruit against lipid oxidation in food systems
1年前
已完结
Preparation and in vivo evaluation of an intravenous emulsion loaded with an aprepitant-phospholipid complex
1年前
已完结
Production of low-cholesterol butter with Lacticaseibacillus paracasei immobilized in calcium-alginate beads
1年前
已完结
Cell Cycle Progression Influences Biofilm Formation in Saccharomyces cerevisiae 1308
1年前
已完结
Toward improvements for enhancement the productivity and color value of Monascus pigments: a critical review with recent updates
1年前
已完结
Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system
1年前
已完结
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