Lv5
1380 积分 2023-09-20 加入
Functional enzyme analysis and metabolic regulation mechanism of the combined microflora LXB in the degradation of lignocellulose
12天前
已关闭
Multi-omics analysis of the mechanism of Saccharomyces cerevisiae NRRLY-12632 and Levilactobacillus brevis ATCC14869 interactions
1个月前
已完结
Dissecting Interactions of Saccharomyces cerevisiae and Pichia kudriavzevii to Shape Kiwifruit Wine Flavor
7个月前
已关闭
Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation
7个月前
已完结
Green hydrogen production through consolidated bioprocessing of lignocellulosic biomass using nanobiotechnology approach
8个月前
已完结
Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef
8个月前
已完结
Microbial oil production by Rhodotorula glutinis CICC 31643 using sugar cane molasses
8个月前
已关闭
Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages
8个月前
已完结
Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage
8个月前
已完结
Effects of UV-A irradiation and microbial fermentation on the physicochemical, microstructure and functional properties of okara
8个月前
已完结
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