Lv7
3320 积分 2025-02-16 加入
Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase
4小时前
已完结
Flavor and quality enhancement of miiuy croaker (Miichthys miiuy) surimi by co-fermentation with Monascus purpureus and Actinomucor elegans
6小时前
已完结
Anthocyanin/curcumin intelligent films with high pH sensitivity for freshness maintenance and real-time monitoring of dried tofu
11天前
已完结
Study on the quality change and deterioration mechanism of leisure dried tofu under different storage temperature conditions
13天前
已完结
Characterization of vB_SaRS_FS19–1, a newly isolated broad-host-range and virulent bacteriophage infecting Staphylococcus aureus and its application in foods
2个月前
已完结
Monascus fermentation enhances the lipid-lowering properties of ginseng in vivo and component assay
3个月前
已完结
Identification and evaluation of spoilage potential of four Bacillus strains isolated from slimy rice noodles
3个月前
已关闭
A novel Bacillus cereus bacteriophage DLn1 and its endolysin as biocontrol agents against Bacillus cereus in milk
3个月前
已完结
Isolation and characterization of Salmonella Typhimurium monophasic variant phage and its application in foods
4个月前
已完结
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