Lv41
496 积分 2023-09-24 加入
Production of nitric oxide (NO) by lactic acid bacteria isolated from fermented products
5小时前
待确认
Transcriptome responses of lactic acid bacteria isolated from kimchi under hydrogen peroxide exposure
13天前
已完结
Lactic acid bacteria in meat fermentation
13天前
已完结
Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition
13天前
已完结
Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system
13天前
已完结
Effect of Sodium Nitrite and Sodium Chloride on Growth of Lactic Acid Bacteria
13天前
已完结
Mechanisms and improvement of acid resistance in lactic acid bacteria
13天前
已完结
Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinus
14天前
已完结
The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities
20天前
已完结
Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss
20天前
已完结
皖公网安备34019202002308
