Lv4
440 积分 2024-09-20 加入
The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits
4天前
已完结
Recent advances and critical insights of cellulose nanocrystals in active food packaging
4天前
已完结
The Extracellular Protease AprX from Pseudomonas and its Spoilage Potential for UHT Milk: A Review
4天前
已完结
Chitosan nanocomposite films with metal nanoparticles: Synthesis, antimicrobial mechanisms and applications in sustainable packaging
4天前
已完结
Microbial dynamics and Pseudomonas natural product production in milk and dairy products
5天前
已完结
Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension
5天前
已完结
Diversity and spoilage potential of Pseudomonas spp. from Spanish milk and dairy products: Impact on fresh cheese and milk quality
5天前
已完结
Effect of an exopolysaccharide-producing strain of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 on the yield and quality of Requeson (Mexican cheese) added with a probiotic
8个月前
已完结
皖公网安备34019202002308
