Lv51
1430 积分 2024-12-19 加入
A Four-Step Purification Process for Gag VLPs: From Culture Supernatant to High-Purity Lyophilized Particles
2个月前
已完结
Fermented beverage emulsion based on donkey milk with sunflower oil
2个月前
已完结
Bioactive properties of fermented donkey milk, before and after in vitro simulated gastrointestinal digestion
2个月前
已完结
Donkey Milk for Manufacture of Novel Functional Fermented Beverages
2个月前
已完结
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time
3个月前
已完结
Extending shelf life of fresh noodles with nisin producer Lactococcus lactis subsp. lactis fermented sourdough and characteristic changes during storage
3个月前
已完结
Effect of pre-treated wheat bran on semi-dried whole wheat noodles for extending shelf-life and improving quality characteristics
3个月前
已完结
Extending shelf life of fresh noodles with nisin producer Lactococcus lactis subsp. lactis fermented sourdough and characteristic changes during storage
3个月前
已完结
Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese
3个月前
已完结
Enhancing the quality of highland barley noodles by Lactobacillus plantarum pre-fermentation: Insights into its underlying mechanism
3个月前
已完结
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