Lv12
34 积分 2024-08-21 加入
Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles
4小时前
已完结
Sauerkraut‐derived LAB strains as potential probiotic candidates for modulating carbohydrate digestion attributing bacterial organic acid profiling to antidiabetic activity
4小时前
已关闭
Fermented foods, their microbiome and its potential in boosting human health
5小时前
已完结
Safety Assessment of Levilactobacillus brevis KU15006: A Comprehensive Analysis of its Phenotypic and Genotypic Properties
10天前
已完结
Mechanisms and factors influencing the ability of lactic acid bacteria on reducing biogenic amines in fermented food: A mini review
10天前
已完结
Lactic and propionic acid bacteria starter cultures for improved nutritional properties of pea, faba bean and lentil
10天前
已完结
Lactic acid fermentation of goji berries (Lycium barbarum) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice
11天前
已完结
Mechanisms of Action of Probiotics
12天前
已完结
A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry
12天前
已完结
Selenium treatment promotes anthocyanin accumulation in radish sprouts (Raphanus sativus L.) by its regulation of photosynthesis and sucrose transport
1个月前
已完结
Use of immersed conductive objects to enhance the burning rate of hydrocarbon pool fires
2个月前
已采纳
Effect of novel paint removal processes on the fatigue behavior of aluminum alloy 2024
2个月前
已采纳
Cerebrospinal fluid in the differential diagnosis of Alzheimer’s disease: an update of the literature
2个月前
已采纳
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