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Lv1
10 积分
2023-01-06 加入
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Changes in volatile and nutrient components of mango juice by different Lactic acid bacteria fermentation
10天前
已完结
Developement of lactic acid fermentation of jackfruit (Artocarpus heterophyllus) seed drink and its physicochemical and sensory properties
10天前
已完结
Influences of lactic acid bacterial fermentation on the physicochemical properties and biological activities of olive phenols
10天前
已完结
Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism
10天前
已完结
Exploring the flavor changes in mung bean flour through lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis
10天前
已完结
Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation
10天前
已完结
Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties ofDoenjang, a Traditional Korean Soybean Fermented Sauce Variety
15天前
已关闭
Isolation of Biogenic Amines-Degrading Strains of Bacillus subtilis and Bacillus amyloliquefaciens from Traditionally Fermented Soybean Products
15天前
已关闭
Reduction in the biogenic amine content of raw milk Manchego cheese by using biogenic-amine-degrading lactic acid bacteria
15天前
已完结
Mechanisms and factors influencing the ability of lactic acid bacteria on reducing biogenic amines in fermented food: A mini review
15天前
已完结
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1年前
感谢,点赞,速度真快,帮大忙了,么么哒
1年前
感谢,点赞,速度真快,帮大忙了,么么哒
1年前
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