Lv53
1170 积分 2025-07-19 加入
Clonal diversity and shifting lineages of multidrug-resistant Campylobacter among healthy food handlers in Japan
2小时前
求助中
Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various Cultures
15天前
已完结
Mucor tofus, a new species isolated from Mao-tofu (a fermented soybean food) in China
15天前
已关闭
Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains
15天前
已完结
Effect of the succession of the microbial community on physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu
15天前
已完结
Generative design of bacteriophages with genome language models
20天前
已完结
Cultivation Techniques of Rare Actinobacteria
28天前
已完结
Metagenomic exploration of microbial diversity and their plastic degradation potential in deep sea sediments of Bay of Bengal
1个月前
已完结
Antibiotics stimulate protein transfer to persister cells
1个月前
已完结
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