Lv5
1570 积分 2025-03-02 加入
Purification and biochemical characteristics of β‐D‐xylanase from a thermophilic fungus, Thermomyces lanuginosus‐SSBP
2个月前
已完结
Preparation and characterization of a quaternized chitosan
6个月前
已完结
Synthetic microbial community mimicking kefir for investigating community dynamics and interspecies interactions
7个月前
已完结
Interactive mechanism-guided microbial interaction dynamics in food fermentations: lactic acid bacteria and yeasts as a case example
7个月前
已完结
Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology
7个月前
已完结
Current challenges and development strategies of bacteriocins produced by lactic acid bacteria applied in the food industry
7个月前
已完结
Spatially structured microbial consortia and their role in food fermentations
7个月前
已完结
Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation
7个月前
已完结
Microbial Interactions in Food Fermentations
7个月前
已完结
Synthesis of N, N,O and O-carboxymethyl chitosan derivatives of controllable substitution degrees and their utilization as electrospun scaffolds for bone tissue engineering
10个月前
已完结
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