Lv4
766 积分 2024-10-13 加入
Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A review
16天前
已完结
Development and Application of PMA-qPCR Based Methodologies on Viable Cell Quantification of Acetilactobacillus jinshanensis in Traditional Chinese Vinegar
16天前
已完结
Advances in the research on phenolic acids and flavonoids in vinegar: Sources, formation and degradation mechanisms, and functional properties
16天前
已完结
Strategies for improvement of gamma-aminobutyric acid (GABA) biosynthesis via lactic acid bacteria (LAB) fermentation
25天前
已完结
A machine learning‐based approach for improving plasmid DNA production in Escherichia coli fed‐batch fermentations
30天前
已完结
Machine learning algorithms for in-line monitoring during yeast fermentations based on Raman spectroscopy
1个月前
已完结
Using surface-enhanced Raman spectroscopy combined with chemometrics for black tea quality assessment during its fermentation process
1个月前
已完结
Real time monitoring of multiple components in wine fermentation using an on-line auto-calibration Raman spectroscopy
1个月前
已完结
Real‐time monitoring of high‐gravity corn mash fermentation using in situ raman spectroscopy
1个月前
已完结
Contribution of moisture to functional microbial succession and functional expression in medium-high temperature Daqu
1个月前
已完结
皖公网安备34019202002308
