Lv3
228 积分 2023-11-06 加入
The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review
28天前
已完结
Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria
1个月前
已完结
Cyclic di‐AMP mediates biofilm formation
5个月前
已关闭
Research progress on the regulatory mechanism of biofilm formation in probiotic lactic acid bacteria
5个月前
已完结
Changes of radish in paocai fermentation: Combined effects of Carnobacterium maltaromaticum and Lactococcus lactis
5个月前
已关闭
Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai
5个月前
已完结
Selenium-enriched lactic acid bacteria inoculation enhances the quality of Paocai by imparting the microbiome and metabolome
5个月前
已关闭
New perspectives on key bioactive molecules of lactic acid bacteria: integrating targeted screening, key gene exploration and functional evaluation
6个月前
已完结
Machine learning-enabled non-destructive paper chromogenic array detection of multiplexed viable pathogens on food
6个月前
已完结
Multiplexed food-borne pathogen detection using an argonaute-mediated digital sensor based on a magnetic-bead-assisted imaging transcoding system
6个月前
已完结
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