Lv1
40 积分 2025-01-04 加入
Isolation and purification of a novel antimicrobial peptide fromPorphyra yezoensis
3天前
已完结
Nanocomposites: silver nanoparticles and bacteriocins obtained from lactic acid bacteria against multidrug-resistant Escherichia coli and Staphylococcus aureus
2个月前
已完结
Antimicrobial Activities and Characterization of Bacteriocin-Like Substances Isolated from Lactic Acid Bacteria of Local Fermented Foods
2个月前
已完结
Aroma enhancement of cherry juice and wine using exogenous glycosidases from mould, yeast and lactic acid bacteria
3个月前
已完结
Effect of Amino Acids on Red Pigments and Citrinin Production in Monascus ruber
4个月前
已完结
Synergistic fermentation with functional bacteria for production of salt-reduced soy sauce with enhanced aroma and saltiness
4个月前
已完结
Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources
4个月前
已完结
Key Maillard intermediates - α-dicarbonyl Compounds in foods: Occurrence, Analysis, Toxicity, and Mitigation strategies
4个月前
已完结
Effect of Maillard reaction on the quality of clarified butter, ghee
5个月前
已完结
Maillard reaction during storage of powder enteral formulas
5个月前
已完结
皖公网安备34019202002308
