Lv11
40 积分 2024-10-10 加入
Fatty acid synthesis and utilization in gram-positive bacteria: insights from Bacillus subtilis
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Isolation and Characterization of Bacillus velezensis YL1 Producing Surfactin
1年前
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Multi-omics approaches to elucidate the role of interactions between microbial communities in cheese flavor and quality
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Effects of characteristics of douchi during rapid fermentation and antioxidant activity using different starter cultures
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Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce
1年前
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