Lv1
10 积分 2022-10-04 加入
Metabolic Evaluation of Lupin-Enriched Yogurt by Nuclear Magnetic Resonance Metabolomics
6个月前
已完结
Manufacture of high-protein yogurt without generating acid whey – Impact of the final pH and the application of power ultrasound on texture properties
8个月前
已完结
Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt
8个月前
已完结
An atlas of bacterial two-component systems reveals function and plasticity in signal transduction
1年前
已完结
Dairy Products and Dairy-Processing Environments as a Reservoir of Antibiotic Resistance and Quorum-Quenching Determinants as Revealed through Functional Metagenomics
1年前
已完结
The social network of microorganisms — how auxotrophies shape complex communities
1年前
已完结
Lactic acid properties, applications and production: A review
1年前
已完结
Quorum Sensing of Lactic Acid Bacteria: Progress and Insights
1年前
已完结
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review
1年前
已完结
Lactic acid bacteria as starter cultures: An update in their metabolism and genetics
1年前
已完结
皖公网安备34019202002308
