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30 积分 2025-01-04 加入
Nanocomposites: silver nanoparticles and bacteriocins obtained from lactic acid bacteria against multidrug-resistant Escherichia coli and Staphylococcus aureus
4天前
已完结
Antimicrobial Activities and Characterization of Bacteriocin-Like Substances Isolated from Lactic Acid Bacteria of Local Fermented Foods
4天前
已完结
Aroma enhancement of cherry juice and wine using exogenous glycosidases from mould, yeast and lactic acid bacteria
1个月前
已完结
Effect of Amino Acids on Red Pigments and Citrinin Production in Monascus ruber
2个月前
已完结
Synergistic fermentation with functional bacteria for production of salt-reduced soy sauce with enhanced aroma and saltiness
2个月前
已完结
Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources
2个月前
已完结
Key Maillard intermediates - α-dicarbonyl Compounds in foods: Occurrence, Analysis, Toxicity, and Mitigation strategies
2个月前
已完结
Effect of Maillard reaction on the quality of clarified butter, ghee
3个月前
已完结
Maillard reaction during storage of powder enteral formulas
3个月前
已完结
Effect of d-galactose on physicochemical and functional properties of soy protein isolate during Maillard reaction
3个月前
已完结
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