Lv4
740 积分 2024-07-16 加入
Characterization of a novel antifungal protein produced by Paenibacillus polymyxa isolated from the wheat rhizosphere
24天前
已完结
Benefits of Monascus anka solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota
4个月前
已完结
Evaluation of differences in volatile flavor compounds between liquid-state and solid-state fermented Tartary buckwheat by Monascus purpureus
5个月前
已完结
Persimmon leaf polyphenols as potential ingredients for modulating starch digestibility: Effect of starch-polyphenol interaction
6个月前
已完结
Comparative study of pretreatment methods for the reverse enzymatic hydrolysis of Chlorella and Spirulina microalgae for bioethanol production
6个月前
已完结
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time
8个月前
已完结
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