Lv11
58 积分 2025-09-11 加入
GC-IMS identification of early-warning biomarkers and fungal community dynamics during cigar tobacco mold process
7小时前
已完结
Identification of Bacteria Associated with Tobacco Mildew and Tobacco-Specific Nitrosamines During Tobacco Fermentation
18天前
已完结
Production and biological activities of yellow pigments from Monascus fungi
25天前
已完结
Monascus spp. and citrinin: Identification, selection of Monascus spp. isolates, occurrence, detection and reduction of citrinin during the fermentation of red fermented rice
1个月前
已完结
Preservation of non-Saccharomyces yeasts: Current technologies and challenges
1个月前
已完结
Aroma Modulation of Limonene-rich Essential Oil Using Cold Plasma Technology
3个月前
已完结
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
4个月前
已完结
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
4个月前
已完结
Screening and characterization of probiotic lactic acid bacteria from Korean fermented foods for functional food development
4个月前
已完结
Screening for heat-resistant reference yeast isolate in orange juice
4个月前
已完结
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