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38 积分 2022-10-10 加入
Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides
26天前
已完结
Isolation, Identification and Analysis of Probiotic Properties of Lactic Acid Bacteria from Selective Various Traditional Thai Fermented Food and Kefir
27天前
已完结
Comparative analysis of microbial succession and proteolysis focusing on amino acid pathways in Asiago-PDO cheese from two dairies
27天前
已完结
Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development
1个月前
已完结
Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture
1个月前
已完结
Analysis of Genetic Signatures of Virulence and Resistance in Foodborne Staphylococcus aureus Isolates from Algeria
1个月前
已完结
Probiotic Properties, Whole-Genome Sequence Analysis, and Safety Assessment of BreviBacillus borstelensis S8
1个月前
已完结
Probiotic potential and amylolytic properties of lactic acid bacteria isolated from Chinese fermented cereal foods
1个月前
已完结
Isolation, Identification and Analysis of Probiotic Properties of Lactic Acid Bacteria from Selective Various Traditional Thai Fermented Food and Kefir
1个月前
已关闭
Comprehensive pan‐genome analysis of Lactiplantibacillus plantarum complete genomes
1个月前
已完结
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