Lv2
152 积分 2025-12-12 加入
KEGG: integrating viruses and cellular organisms
19天前
已完结
Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages
27天前
已完结
A zinc-containing mannitol-2-dehydrogenase from Leuconostoc pseudomesenteroides ATCC 12291: purification of the enzyme and cloning of the gene
1个月前
已完结
The initial efficiency of the proteolytic system of Lactococcus lactis strains determines their responses to a cheese environment
1个月前
已完结
Comparison of Various Preparation Methods for Determination of Organic Acids in Fruit Vinegars with a Simple Ion-Exclusion Liquid Chromatography
1个月前
已完结
KEGG: Kyoto Encyclopedia of Genes and Genomes
1个月前
已完结
Absolute metabolite concentrations and implied enzyme active site occupancy in Escherichia coli
1个月前
已完结
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
1个月前
已完结
Investigating the variations in microbiome and volatilome characteristics of sauce-flavor Muqu across different grades and production rounds
1个月前
已完结
Physicochemical properties, microbial community evolution, and flavor compounds during the mechanized production of Jiangxiangxing high-temperature daqu
1个月前
已完结
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