Lv4
430 积分 2024-11-17 加入
Restart of Fermentation of Simulated Stuck Wines by Direct Inoculation of Active Dry Yeasts
15天前
已关闭
THE EFFECT OF SALT, WATER AND TEMPERATURE ON WHEAT DOUGH RHEOLOGY
6个月前
已完结
The Probiotic Lactobacillus fermentum Prevents Dysbiosis and Vascular Oxidative Stress in Rats with Hypertension Induced by Chronic Nitric Oxide Blockade
7个月前
已完结
Effects of probiotics on hypertension
7个月前
已完结
New Approaches for Bacteriotherapy: Prebiotics, New-Generation Probiotics, and Synbiotics
7个月前
已完结
Quality change during high pressure processing and thermal processing of cloudy apple juice
7个月前
已完结
Physicochemical and nutritional characteristics of blueberry juice after high pressure processing
7个月前
已完结
Current status and future trends of high-pressure processing in food industry
7个月前
已完结
Principles of high pressure processing and its equipment
7个月前
已关闭
High‐Pressure Homogenization as a Process for Emulsion Formation
7个月前
已完结
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