Lv31
310 积分 2023-10-30 加入
乳酸乳球菌乳酸亚种的m6A甲基化差异研究
6小时前
求助中
乳酸乳球菌乳亚种丁二酮变种发酵乳风味成分分析
6小时前
待确认
Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds
3个月前
已完结
Physicochemical changes during cream fermentation and quality characteristics of lactic butter produced using cultured creams with different fermentation levels
3个月前
已完结
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
4个月前
已完结
Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation
5个月前
已完结
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