Lv2
150 积分 2024-11-04 加入
Effect of partial substitution of animal by vegetal ingredients on the quality of hybrid dry-fermented sausages
6天前
已完结
BMP Signaling Determines Body Size via Transcriptional Regulation of Collagen Genes in Caenorhabditis elegans
10天前
已完结
Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry
14天前
已关闭
Biomimetic Stratum Corneum Liposome Models: Lamellar Organization and Permeability Studies
23天前
已完结
Oxidative-Inflammatory Modulation of Skin Lipid Metabolism by Squalane, Oleic Acid, and Linoleic Acid
28天前
已完结
Natural Oils for Skin-Barrier Repair: Ancient Compounds Now Backed by Modern Science
1个月前
已完结
Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects
2个月前
已完结
Multivariate analysis of buckwheat sourdough fermentations for metabolic screening of starter cultures
2个月前
已完结
Adaptive and fuzzy locality discriminant analysis for dimensionality reduction
2个月前
已关闭
Potential of Whey Protein-Fortified Blackberry Juice in Transporting and Protecting Lactic Acid Bacteria: A Proteolytic Profile Analysis and Antioxidant Activity
2个月前
已完结
皖公网安备34019202002308
