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彩彩123
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2024-03-23 加入
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Use of Lactococcus lactis to enrich sourdough bread with gamma-aminobutyric acid
16天前
已完结
Since 2024 Since 2023 Since 2020 Custom range... Sort by relevance Sort by date Any type Review articles [Quick download] [Download journal articles for free] Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk
16天前
已完结
Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by-products: A review
28天前
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Characterization of scalded dough and its impact on the growth of mixed yeasts originating from Jiaozi
1个月前
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Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough
1个月前
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Optimization of gamma-aminobutyric acid production by probiotic bacteria through response surface methodology
1个月前
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Screening of gamma‐aminobutyric acid‐producing lactic acid bacteria and the characteristic of glutamate decarboxylase from Levilactobacillus brevis F109‐MD3 isolated from kimchi
1个月前
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Comparison of the effect of exopolysaccharide-producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality
1个月前
已完结
Microbiota structure of traditional starters from around the Tai-hang Mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread
1个月前
已完结
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