Lv7152
5000 积分 2024-04-23 加入
Adding genistein or luteolin decreased the yield of citrinin and without reducing pigments in yam solid‐fermentation by Monascus
14天前
已完结
Antioxidative stress effect of chromium‐chelated pea (Pisum sativum L.) peptides through the Keap1/Nrf2 pathway
1个月前
已完结
Structural modification of starch by pullulanase improves the quality of sweet potato starch noodles
1个月前
已完结
Impact of Adding Sorghum Tannin on Volatile Compounds and Fermentation Products of Whisky
1个月前
已完结
Improving the taste and aromatic characteristics of citrus wine by co‐fermentation involving Saccharomyces cerevisiae and lactic acid bacteria
1个月前
已完结
Comprehensive analysis of the transcriptomics and metabolomics reveal the changes induced by nano‐selenium and melatonin in Zizyphus jujuba Mill. cv. Huizao
1个月前
已完结
Flavor characteristics and formation mechanisms in spirits: A case study in whisky
3个月前
已完结
Integrative analysis of transcriptome and metabolome reveals probiotic effects on cecal metabolism in broilers
4个月前
已完结
皖公网安备34019202002308
