Lv11
38 积分 2025-09-24 加入
Antimicrobial Activity of Selected Red and White Wines against Escherichia coli: In Vitro Inhibition Using Fish as Food Matrix
5小时前
待确认
dentification and evaluation of spoilage potential of four Bacillus strains isolated from slimy rice oodles
3个月前
已完结
Enteropathogenic Potential of Bacillus thuringiensis Isolates from Soil, Animals, Food and Biopesticides
3个月前
已完结
Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation
6个月前
已完结
Comparative study on key odorants of Jiujiang Fenggang Huangjiu and their succession regularities during aging using sensory-directed flavor analysis
6个月前
已完结
Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses
6个月前
已完结
Characterization of the cold-adapted broad-spectrum bacteriophage PJNS034 and its application in controlling pathogenic bacteria in dairy
8个月前
已关闭
Phage therapy
8个月前
已完结
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
8个月前
已完结
Characteristic aroma compounds during thefermentation of Chinese steamed breadfermented with different starters
8个月前
已完结
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