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30 积分 2023-03-29 加入
Solid-State Fermentation Improves Tobacco Leaves Quality via the Screened Bacillus subtilis of Simultaneously Degrading Starch and Protein Ability
1个月前
已完结
Real-time grading of roasted tobacco using near infrared spectroscopy technology
1个月前
已完结
Isolation and Characterization of Laccase Activity in a Novel <i>Bacillus amyloliquefaciens</i> LC02
1个月前
已完结
Characterization of newly isolated Bacillus cereus D3 Co-producing α-amylase and protease and its application in food raw materials
1个月前
已完结
Study on tobacco quality improvement and bacterial community succession during microbial co-fermentation
1个月前
已完结
Bacterial laccase: recent update on production, properties and industrial applications
1个月前
已完结
Bioaugmentation of Bacillus amyloliquefaciens–Bacillus kochii co-cultivation to improve sensory quality of flue-cured tobacco
1个月前
已完结
Metagenomic insight into the microbial degradation of organic compounds in fermented plant leaves
8个月前
已完结
Diversity and phylogeny of bacteria on Zimbabwe tobacco leaves estimated by 16S rRNA sequence analysis
8个月前
已完结
A newly-discovered tea population variety processed Bai Mu Dan white tea: Flavor characteristics and chemical basis
8个月前
已完结
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