Lv5
1540 积分 2024-10-31 加入
Antibacterial Mechanism of Rhamnolipids against Bacillus cereus and Its Application in Fresh Wet Noodles
2小时前
待确认
Improved cooking quality and reduced in vitro digestibility in germinated highland barley noodles through synergistic modification with guar gum and Na2CO3
1个月前
已关闭
WEffect of tea polyphenol binding to soybean β-conglycinin and glycinin on structure, aggregation, allergenicity and in vitro digestion characteristics
1个月前
已完结
Kelah Collagen: A Comparative Characterization With Barramundi and Tilapia Collagens
1个月前
已完结
Antimicrobial Activity of Eugenol Against Bacillus cereus and Its Application in Skim Milk
2个月前
已完结
Optimization of ultrasonic-assisted extraction of polysaccharide from fig leaves and its antioxidant activity
2个月前
已关闭
iTRAQ-based quantitative proteomic analysis of synergistic antibacterial mechanism of phenyllactic acid and lactic acid against Bacillus cereus
3个月前
已完结
iTRAQ-based proteomic analysis of LI-F type peptides produced by Paenibacillus polymyxa JSa-9 mode of action against Bacillus cereus
3个月前
已关闭
iTRAQ-based proteomic analysis of LI-F type peptides produced by Paenibacillus polymyxa JSa-9 mode of action against Bacillus cereus
3个月前
已关闭
Antibacterial activity and mannosylerythritol lipids against vegetative cells and spores of Bacillus cereus
3个月前
已完结
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