Lv4
500 积分 2024-09-26 加入
Influence of Soy Peptides on Yeast Cells' Proliferation and Tolerance to Freeze-thaw Stress
3个月前
已完结
Enhancing the freezing–thawing tolerance of frozen dough using ε-poly-L-lysine treated yeast
3个月前
已完结
Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybrids
3个月前
已完结
Rheological dough properties as affected by organic acids and salt
5个月前
已关闭
A stereocontrolled approach to the synthesis of glycosyl esters. Partial synthesis of stevioside from steviobioside
5个月前
已完结
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
7个月前
已完结
Progress in bioethanol processing
2个月前
已采纳
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