Lv01
0 积分 2024-12-20 加入
Composition, functional properties and safety of honey: a review
5小时前
已完结
Optimization of fermentation conditions, physicochemical profile and sensory quality analysis of seedless wampee wine
6小时前
已完结
Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas
6小时前
已完结
Development, evaluation and application of a polymerase spiral reaction (PSR) based assay on accurate detection of Vibrio parahaemolyticus viable cells and virulence factors from rice product
6小时前
已完结
A propidium monoazide-polymerase spiral reaction (PMA-PSR) designed for direct detection of Escherichia coli O157:H7 viable cell
6小时前
已完结
The survival and enterotoxin gene expression of Staphylococcus aureus planktonic and biofilm cells in quick-frozen food
6小时前
已完结
Microbial Interaction between Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Transcriptome Level Mechanism of Cell-Cell Antagonism
6小时前
已完结
A comprehensive study on ultrasonic deactivation of opportunistic pathogen Saccharomyces cerevisiae in food processing: From transcriptome to phenotype
6小时前
已完结
Phenotypic and comparative genomic analysis of two Lactobacillus amylolyticus strains from naturally fermented tofu whey
6小时前
已完结
Adaptive mechanism of Lactobacillus amylolyticus L6 in soymilk environment based on metabolism of nutrients and related gene‐expression profiles
6小时前
已完结
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