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亲爱的研友该休息了!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!身体可是革命的本钱,早点休息,好梦!
xentertain
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2024-05-03 加入
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The optimisation of processing and storage conditions of lyophilised purslane‐fortified yoghurts by central composite design
9天前
已完结
Optimisation of fermentation for developing a novel low‐allergenic fermented milk beverage with reduced antigenicity
9天前
已完结
Co-cultivation effects of Lactobacillus helveticus SNA12 and Kluveromyces marxiensis GY1 on the probiotic properties, flavor, and digestion in fermented milk
12天前
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Metabolomic analysis of fermented milk with Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus paracasei cocultured with Kluyveromyces marxianus during storage
13天前
已完结
Fermented milk by Lactobacillus delbrueckii, Lacticaseibacillus paracasei, and Kluyveromyces marxianus shows special physicochemical and aroma formation during the storage
14天前
已完结
Application of kefir for reduction of contaminants in the food industry: A systematic review
14天前
已完结
Use of reconstituted kefir consortia to determine the impact of microbial composition on kefir metabolite profiles
14天前
已完结
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感谢,速度真快
14天前
感谢,速度真快
14天前
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