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36 积分 2023-10-08 加入
A comprehensive review of recombinant technology in the food industry: Exploring expression systems, application, and future challenges
4小时前
待确认
Functional microbiome assembly in food environments: addressing sustainable development challenges
13天前
已完结
Global regulator engineering enhances bioelectricity generation in Pseudomonas aeruginosa-inoculated MFCs
27天前
已完结
Proteomic profiling and stress response in Pediococcus acidilactici under acetic acid
27天前
已完结
The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of S. warneri KYS-164 screened from TKG-Y
1个月前
已完结
Research progress in prevention and reduction technologies of patulin in food
1个月前
已关闭
Metagenomic and physicochemical analyses reveal microbial community and functional differences between three types of low-temperature Daqu
1个月前
已完结
Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards
2个月前
已完结
Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives
2个月前
已完结
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
6个月前
已完结
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