Lv11
28 积分 2025-09-24 加入
dentification and evaluation of spoilage potential of four Bacillus strains isolated from slimy rice oodles
39分钟前
已完结
Enteropathogenic Potential of Bacillus thuringiensis Isolates from Soil, Animals, Food and Biopesticides
55分钟前
已完结
Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation
2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
2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
2个月前
已完结
Characterization of the cold-adapted broad-spectrum bacteriophage PJNS034 and its application in controlling pathogenic bacteria in dairy
4个月前
已关闭
Phage therapy
4个月前
已完结
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
5个月前
已完结
Characteristic aroma compounds during thefermentation of Chinese steamed breadfermented with different starters
5个月前
已完结
Multidimensional engineering ofRhodobacter sphaeroides for enhancedphoto-fermentative hydrogen production
5个月前
已完结
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