Lv11
46 积分 2024-11-03 加入
Antioxidant potential of exopolysaccharides from lactic acid bacteria: A comprehensive review
8天前
已完结
Evaluation and mechanism of the antioxidant activity of lactic acid bacteria
8天前
已完结
Antioxidant Properties of Lactic Acid Bacteria
8天前
已完结
Proteomic response strategies of Pediococcus pentosaceus R1 isolated from Harbin dry sausages to oxidative stress
11天前
已完结
Physiological, Morphological and Antioxidant Responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 Isolated from Harbin Dry Sausages to Oxidative Stress
11天前
已完结
The taste of KCl – What a difference a sugar makes
14天前
已完结
Characterization of flavor profile and microbial community dynamics in naturally fermented sour watermelon
15天前
已完结
Microbial β-oxidation of synthetic long-chain fatty acids to improve lipid biomethanation
15天前
已关闭
Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage
17天前
已完结
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