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330 积分 2024-01-16 加入
Microbial interactions and ecology in fermented food ecosystems
5小时前
已完结
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
6天前
已完结
Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease
8天前
已完结
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
17天前
已完结
Multilevel systemic engineering of Bacillus licheniformis for efficient production of acetoin from lignocellulosic hydrolysates
18天前
已完结
Biotechnological production of chiral acetoin
25天前
已完结
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
1个月前
已完结
Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research
1个月前
已完结
Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research
1个月前
已关闭
Harnessing microbial co-culture to increase the production of known secondary metabolites
2个月前
已完结
Proteine des Bienenhonigs VII. Eigenschaften und Herkunft der Honigamylase
Perceptions of Using Sit-to-Stand Desks in a Middle School Classroom
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