Lv6
2168 积分 2024-04-26 加入
Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects
1个月前
已完结
Recent advances in CRISPR-Cas system for Saccharomyces cerevisiae engineering
4个月前
已完结
Enzyme immobilization on covalent organic framework supports
4个月前
已完结
Colorimetric Assay Method for Determination of the Tannin Acyl Hydrolase (EC 3.1.1.20) Activity
5个月前
已完结
Optimization of cultural conditions for tannase production by Pseudomonas aeruginosa IIIB 8914 under submerged fermentation
5个月前
已完结
Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry
5个月前
已完结
Hydrolyzable tannin analysis in food
5个月前
已完结
Characterization of a recombinant tannase from Pseudoduganella albidiflava with high substance affinity for propyl gallate
6个月前
已完结
Characterization of a recombinant tannase from Pseudoduganella albidiflava with high substance affinity for propyl gallate
7个月前
已完结
Isolation and characterization of tanninolytic bacteria from sheep rumen contents: Assessment of tannin degrading, fibrolytic and feed digestibility potential
8个月前
已完结
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