Lv2
190 积分 2023-05-26 加入
Multi-functional potential of five lactic acid bacteria strains derived from giant panda (Ailuropoda melanoleuca)
4小时前
待确认
Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk
20天前
已完结
Structural characteristics of Lacticaseibacillus rhamnosus ACS5 exopolysaccharide in association with its antioxidant and antidiabetic activity in vitro
21天前
已完结
Screening and characterization of Sahiwal cattle calves-origin lactic acid bacteria based on desired probiotic attributes for potential application
30天前
已完结
Prevalence of antibiotic resistance in lactic acid bacteria isolated from traditional fermented Indian food products
1个月前
已完结
Anticancer activity of lactic acid bacteria
1个月前
已完结
Impact of Auricularia cornea var. Li polysaccharides on the physicochemical, textual, flavor, and antioxidant properties of set yogurt
3个月前
已完结
Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties
6个月前
已完结
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