Lv31
254 积分 2023-08-14 加入
Synthetic and natural microbial communities in high-temperature Daqu production: Insights into metabolic pathways and volatile organic compounds
2个月前
已完结
Optimization, characterization, and molecular modelling of an acid and organic solvent-tolerant lipase isolated from Monascus pilosus as a potential detergent additive
4个月前
已完结
Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels
4个月前
已完结
Exploring the Subcellular Localization of Monascus Pigments Biosynthases: Preliminary Unraveling of the Compartmentalization Mechanism
5个月前
已完结
Esterified wheat bran: Physicochemical properties, structure and quality improvement of Chinese steamed bread during refrigerated storage
5个月前
已完结
Effects of refrigeration-induced protein oxidation of rice and wheat steamed bread on the human gut microbiota in an in vitro fermentation model
5个月前
已关闭
Structural and Immunomodulatory Changes in Mycelial and Exopolysaccharides from Monascus purpureus M9 after Mutation of the α-1,3-Glucan Synthase Gene
6个月前
已完结
Differential volatile compounds between rice and tartary buckwheat by solid-state fermentation with Monascus purpureus
6个月前
已完结
Comparative analysis of dietary fibre determination by AOAC 991.43 and AOAC 2011.25 for frequently consumed foods in Slovenia
11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
1年前
已完结
皖公网安备34019202002308
