Lv5
1320 积分 2024-09-12 加入
Characterization and mode of action of a potent bio-preservative from food-gradeBacillus licheniformisMCC 2016
27天前
已完结
Effects of Storage Time on Steamed Bread Quality and Gluten Protein Structure
2个月前
已完结
The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review
3个月前
已完结
Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread
5个月前
已完结
The gut microbiome shapes social behaviour across animal species
5个月前
已完结
The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread
5个月前
已完结
Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread
5个月前
已完结
Effect of storage conditions on the quality of frozen steamed bread
8个月前
已完结
Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis
8个月前
已完结
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