Lv4
500 积分 2024-06-11 加入
Development of an in-line evaporation unit for the production of gas mixtures containing hydrogen peroxide – numerical modeling and experimental results
12小时前
待确认
Comparison of the effect of exopolysaccharide-producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality
15天前
已完结
Effect of optimized germination technology on polyphenol content and hypoglycemic activity of mung bean
1个月前
已完结
Antidiabetic activities of glycoprotein from pea (Pisum sativum L.) in STZ-induced diabetic mice
1个月前
已完结
Analysis of Health Benefits Conferred by Lactobacillus Species from Kefir
1个月前
已完结
Expanding natural transformation to improve beneficial lactic acid bacteria
1个月前
已完结
Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts
1个月前
已完结
Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough
2个月前
已完结
Alternaria mycotoxins in weathered wheat from china
3个月前
已完结
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