Lv5
880 积分 2025-11-20 加入
Identification and characterization of a novel lactic acid bacteria with uric acid-lowering activity: From screening to genomic analysis and in vivo validation
1个月前
已完结
Blueberry juice fermented by a high β-glucosidase-producing lactic acid bacterium mitigates skin aging by modulating gut microbiota
1个月前
已完结
Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics
1个月前
已完结
Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
1个月前
已完结
Selecting of lactic acid bacteria from traditionally fermented food and their application in functional raspberry fermented beverage
1个月前
已完结
Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations
4个月前
已完结
Exploring lactic acid bacteria in food, human health, and agriculture
4个月前
已完结
Application of seed mucilage as functional biopolymer in meat product processing and preservation
5个月前
已完结
Artificial intelligence for flavor perception: Integrating olfactory mechanisms into food group sensory evaluation
5个月前
已完结
Application of artificial intelligence in the advancement of sensory evaluation of food products
5个月前
已完结
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