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亲爱的研友该休息了!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!身体可是革命的本钱,早点休息,好梦!
紧张的一一
Lv1
30 积分
2023-07-21 加入
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Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites
6小时前
待确认
[Optimization of the medium and fermentation condition for the Penicillium aurantiocandidum Z12 strain with molluscicidal actions against Oncomelania hupensis]
6天前
已关闭
Correlation between bacterial diversity and flavor substances in Longgang soy sauce
1个月前
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Improved production and antioxidant activity of exopolysaccharides by submerged culture of Lentinula edodes by the addition of lignocellulose
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Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products
1个月前
已完结
Biotransformation of ferulic acid to 4-vinylguaiacol by a wild and a diploid strain of Aspergillus niger
1个月前
已完结
Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran
1个月前
已完结
One-pot microbial bioconversion of wheat bran ferulic acid to biovanillin
2个月前
已完结
Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce
2个月前
已完结
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
3个月前
已完结
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