Lv11
76 积分 2026-08-11 加入
Diversity of l-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the potent flavour component 3-methylbutanal
4小时前
已完结
Enhanced production of compound K in fermented ginseng extracts by Lactobacillus brevis
2天前
已完结
Sensory Properties of Ginseng Solutions Modified by Masking Agents
8天前
已完结
Microbial secondary metabolites: advancements to accelerate discovery towards application
16天前
已完结
Impact of novel microbial secondary metabolites on the pharma industry
16天前
已完结
Research progress on the structure–activity relationships of hypoglycemic peptides based on network pharmacology and molecular docking
1个月前
已完结
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