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50 积分 2026-01-28 加入
Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties
3天前
已完结
Valorization of spent tea waste for generation of cellulose microfibers using cellulases and hemicellulases of Aspergillus niger
7天前
已完结
Improving the Quality of Low-grade Tobacco by Enzymatic Treatment and Co-fermentation with Yeast and Lactic Acid Bacteria
28天前
已完结
Enhancing the quality of dark tea through fermentation with Aspergillus niger: Unveiling aroma and taste characteristics
1个月前
已完结
Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments
1个月前
已完结
Latest advances in research methods for high-yield cellulase production
2个月前
已完结
Lignin in fruits: Structure, function, and frontier perspectives on biosynthesis and regulation
3个月前
已完结
Interactions of microbiota during solid-state cereal vinegar fermentation
3个月前
已完结
Comprehensive analysis of the metabolism of core microorganisms in polyphenolic compound formation during the acetic acid fermentation stage of millet vinegar
3个月前
已完结
Uncovering the microbial community dynamics and metabolic pathways of primary organic acids in Sichuan Baoning vinegar through metagenomics
3个月前
已完结
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