Lv5
1030 积分 2021-04-20 加入
Biogenesis of Flavour Compounds in Cheese
1个月前
已完结
Lactobacillus Plantarum: Characterization of the Species and Application in Food Production
1个月前
已完结
Genetics of Lactobacilli in Food Fermentations
1个月前
已完结
The Effect of Lactobacillus crispatus and Lactobacillus rhamnosusCulture Supernatants on Expression of Autophagy Genes and HPV E6 and E7 Oncogenes in The HeLa Cell Line
1个月前
已完结
Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota
1个月前
已完结
Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota
1个月前
已完结
Musculus senhousei peptides alleviated alcoholic liver injury via the gut–liver axis
4个月前
已完结
Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri
5个月前
已完结
The influence of companion foods on sensory attribute perception and liking of regular and sodium‐reduced foods
5个月前
已完结
The effect of seed germination and Bacillus spp. on the ripening of plant cheese analogs
5个月前
已完结
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