Lv5
910 积分 2024-04-15 加入
Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation
1个月前
已完结
Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction–gas chromatography–olfactometry–mass spectrometry
1个月前
已完结
Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose
1个月前
已完结
Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum (Olea europaea L., cv. Moresca and Kalamata)
1个月前
已完结
Effects of Bacillus megaterium L222 on quality and bacterial diversity of Sichuan paocai
1个月前
已完结
The second messenger c-di-AMP controls natural competence via ComFB signaling protein
2个月前
已完结
The Multiple Regulatory Relationship Between RNA-Chaperone Hfq and the Second Messenger c-di-GMP
2个月前
已完结
Detection and Isolation of Emetic Bacillus cereus Toxin Cereulide by Reversed Phase Chromatography
7个月前
已完结
Natural populations of lactic acid bacteria associated with silage fermentation as determined by phenotype, 16S ribosomal RNA and recA gene analysis
7个月前
已完结
Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA Gene Sequence Analysis and Multiplex PCR Assay with recA Gene-Derived Primers
7个月前
已完结
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