Lv11
46 积分 2024-01-17 加入
The effect of co-fermentation of Lactobacillus paracasei subsp. paracasei and Streptococcus thermophilus on functional components, aroma compounds and non-volatile metabolites in ‘Summer Black’ grape juice
2小时前
待确认
Molecular networking and deep learning synergy for bioactive metabolite discovery in L. plantarum–Fermented Sea buckthorn milk
4天前
已完结
Effects of Different Fermentation Agents on the Quality of Foxtail Millet Steamed Bread During Processing
10天前
已完结
Enhancing Activity and Stability of Transaminase through Integrated Machine Learning, Rational Design, and Directed Evolution Approaches
10天前
已完结
Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions
11天前
已完结
Effects of cereal flour types and sourdough on dough physicochemical properties and steamed bread quality
21天前
已完结
Effect of microbial succession on flavor perception during millet steamed bread dough fermentation: Insights from sight, taste and smell
22天前
已完结
Microbial community dynamics and flavor formation mechanisms during fermentation of fermented chilies from different regions based on macro-genome sequencing, SPME-GC-MS, electronic nose, and electronic tongue
26天前
已完结
Amelioration of walnut-derived novel peptides against d-galactose-induced cognitive impairment by modulating the gut microbiota composition
1个月前
已完结
The ameliorative mechanism of Lactiplantibacillus plantarum NJAU-01 against d-galactose induced oxidative stress: a hepatic proteomics and gut microbiota analysis
1个月前
已完结
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