Lv2
120 积分 2024-10-18 加入
Quorum-sensing behavior of Lactobacillus paracasei HD1.7
7小时前
已完结
Purification of exopolysaccharides from Lactobacillus rhamnosus and changes in their characteristics by regulating quorum sensing genes via polyphenols
12小时前
已完结
An effective strategy for exploring the taste markers in alum-processed Pinellia ternata tuber based on the analysis of substance and taste by LC-MS and electronic tongue
5个月前
已完结
Effect of a high-molecular-weight component of cranberry on constituents of dental biofilm
7个月前
已完结
Role of Lactic Acid Bacteria in Insecticide Residue Degradation
8个月前
已完结
Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation
9个月前
已完结
Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization
9个月前
已完结
Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation
9个月前
已完结
Pesticide residues in milk and dairy products: An overview of processing degradation and trends in mitigating approaches
9个月前
已完结
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