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春暖花开
Lv3
330 积分
2023-04-03 加入
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Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages
1个月前
已完结
Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles
1个月前
已完结
Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products
1个月前
已完结
Developing novel synbiotic yoghurt with Lacticaseibacillus paracasei and lactitol: Investigation of the microbiology, textural and rheological properties
2个月前
已完结
The developing infant gut microbiome: A strain-level view
2个月前
已完结
Genomic, transcriptomic, and ecological diversity of Penicillium species in cheese rind microbiomes
2个月前
已完结
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy
3个月前
已完结
Relationship between physicochemical properties and microbial structural distribution of Chinese-style and Salami fermented sausages
3个月前
已完结
Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria
4个月前
已完结
High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation
4个月前
已完结
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