Lv2
120 积分 2024-09-27 加入
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
13天前
已完结
Impact of Streptococcus iniae Infection on Gut Microbiome Diversity and Immune Response in Four‐Finger Threadfin (Eleutheronema tetradactylum)
17天前
已完结
Screening and characterizing indigenous yeasts, lactic acid bacteria, and acetic acid bacteria from cocoa fermentation in Hainan for aroma Development
1个月前
已完结
Isolation and Identification of Lactic Acid Bacteria from Environmental Samples. In: Kanauchi
1个月前
已完结
Screening and characterizing indigenous yeasts, lactic acid bacteria, and acetic acid bacteria from cocoa fermentation in Hainan for aroma Development
1个月前
已完结
Clinical and mechanistic insights into biomedical application of Se-enriched probiotics and biogenic selenium nanoparticles
1个月前
已完结
Advances in the Study of Selenium-Enriched Probiotics: From the Inorganic Se into Se Nanoparticles
5个月前
已完结
Advances in the Study of Selenium-Enriched Probiotics: From the Inorganic Se into Se Nanoparticles
5个月前
已完结
皖公网安备34019202002308
