SciHub
文献互助
期刊查询
一搜即达
科研导航
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
亲爱的研友该休息了!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!身体可是革命的本钱,早点休息,好梦!
小巧蜗牛
Lv1
30 积分
2024-01-16 加入
最近求助
最近应助
互助留言
High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation
2天前
已完结
Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment
2天前
已完结
Proteolysis and protein oxidation throughout the smoked dry-cured ham process
5天前
已完结
Microbiota dynamics and volatile metabolite generation during sausage fermentation
8天前
已完结
Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride
9天前
已完结
Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage
10天前
已完结
Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage
10天前
已完结
Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus
10天前
已完结
Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage
12天前
已完结
Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments
12天前
已完结
Proteine des Bienenhonigs VII. Eigenschaften und Herkunft der Honigamylase
3个月前
已采纳
Perceptions of Using Sit-to-Stand Desks in a Middle School Classroom
3个月前
已采纳
感谢
2个月前
找到原文了【积分已退回】
2个月前
感谢
2个月前
感谢
3个月前
帮大忙了,太感谢啦
3个月前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论