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缥缈青文
Lv2
190 积分
2023-09-16 加入
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Evaluation of antimicrobial properties and their substances against pathogenic bacteria in-vitro by probiotic Lactobacilli strains isolated from commercial yoghurt
18天前
已完结
Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin
1个月前
已完结
Screening, probiotic properties, and inhibition mechanism of a Lactobacillus antagonistic to Listeria monocytogenes
1个月前
已完结
Fermentation of grapefruit peel by an efficient cellulose-degrading strain, (Penicillium YZ-1): Modification, structure and functional properties of soluble dietary fiber
1个月前
已完结
Enhanced expression of a novel trypsin from Streptomyces fradiae in Komagataella phaffii GS115 through combinational strategies of propeptide engineering and self-degredation sites modification
1个月前
已完结
Antibacterial activity of essential oils from different parts of plants against Salmonella and Listeria spp
1个月前
已完结
Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste
1个月前
已完结
Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce
1个月前
已完结
Identification of novel umami peptides from myosin via homology modeling and molecular docking
1个月前
已完结
Thai Traditional Fermented Fish Paste Ka‐pi‐plaa : Chemical Compositions and Physical Properties
1个月前
已完结
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7个月前
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