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1850 积分 2024-01-20 加入
Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects
4小时前
待确认
Current challenges and development strategies of bacteriocins produced by lactic acid bacteria applied in the food industry
23天前
已完结
Role of Microbes in Sustainable Food Preservation
24天前
已完结
Quorum sensing effect of chiral d‐glutamine on the modulation of the intestinal microbiota of mice by Lactiplantibacillus plantarum A3
29天前
已完结
CRISPR–Cas-mediated gene editing in lactic acid bacteria
1个月前
已完结
Physical modification of corn and potato starches using soaking, freezing, and drying
1个月前
已完结
Effect of Heat‐Moisture Treatment on Structural and Thermal Properties of Rice Starches Differing in Amylose Content
1个月前
已完结
Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter
1个月前
已完结
Effect of fermentation on water mobility and distribution in fermented cornmeal using LF-NMR and its correlation with substrate
1个月前
已完结
Effect of heat-moisture treatment on physicochemical properties of chickpea starch
1个月前
已完结
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