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4 积分 2024-09-26 加入
Preparation, characterization and releasing property of antibacterial nano-capsules composed of ε-PL-EGCG and sodium alginate-chitosan
1小时前
已完结
Probiotics viability in frozen food products
21天前
已完结
Chemical changes of potential probiotic Lactiplantibacillus plantarum and Lactobacillus pentosus starter cultures in natural Gemlik type black olive fermentation
27天前
已完结
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications
1个月前
已完结
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