Lv556
1340 积分 2024-08-29 加入
Simultaneous Engineering of the Thermostability and Activity of a Novel Aldehyde Dehydrogenase
10天前
已完结
Comparative analysis of the aromatic profile of single malt whiskies from different regions of Scotland using GC-MS, GC-O-MS and sensory evssaluation
13天前
已完结
Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review
13天前
已完结
Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review
14天前
已完结
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification
18天前
已完结
Strategies for Stabilization of Enzymes in Organic Solvents
20天前
已完结
Yeast proteins: The novel and sustainable alternative protein in food applications
25天前
已完结
Influence of Aspergillus niger on growth of Aspergillus flavus and aflatoxin B_1
1个月前
已完结
In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Zaopocu, a Traditional Fermented Dregs Vinegar from Hainan Island
2个月前
已完结
Modulation of bitter taste receptors by yeast extracts
3个月前
已完结
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