Lv5
930 积分 2024-05-20 加入
Bioactive properties and therapeutic aspects of fermented vegetables: a review
2个月前
已完结
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
2个月前
已完结
The Progress of Multi-Omics Technologies: Determining Function in Lactic Acid Bacteria Using a Systems Level Approach
2个月前
已完结
Mini-Review: The Distinct Carbohydrate Active Enzyme Secretome of Rhizopus spp. Represents Fitness for Mycelium Remodeling and Solid-State Plant Food Fermentation
2个月前
已完结
The genus Lactobacillus--a genomic basis for understanding its diversity
2个月前
已完结
Genomics of lactic acid bacteria: Current status and potential applications
2个月前
已完结
Population and functional genomics of lactic acid bacteria, an important group of food microorganism: Current knowledge, challenges, and perspectives
2个月前
已完结
Sustainable flavor engineering in fermented foods: biochemical routes and technological applications of lactic acid bacteria
2个月前
已完结
From aroma to off-flavor: Metabolomics unveils the metabolic double-sided nature of traditional Chinese fermented foods
2个月前
已完结
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
2个月前
已完结
皖公网安备34019202002308
