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4 积分 2024-03-11 加入
Anti-Vibrio parahaemolyticus compounds from Streptomyces parvus based on Pan-genome and subtractive proteomics
3天前
已完结
Biosurfactant from Pseudomonas fragi enhances the competitive advantage of Pseudomonas but reduces the overall spoilage ability of the microbial community in chilled meat
3天前
已完结
Activity of R(+) limonene on the maximum growth rate of fish spoilage organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets
3天前
已完结
A comprehensive review of the control and utilization of aquatic animal products by autolysis-based processes: Mechanism, process, factors, and application
3天前
已完结
Comparative biotoxicity of N-Phenyl-1-naphthylamine and N-Phenyl-2-naphthylamine on cyanobacteria Microcystis aeruginosa
4天前
已完结
High-level expression and optimization of pantoate-β-alanine ligase in Bacillus megaterium for the enhanced biocatalytic production of D-pantothenic acid
15天前
已完结
Effect of chlorogenic acid grafted chitosan on microbiological compositions of sea bass (Lateolabrax japonicus) fillets: Dominant spoilage bacteria, inhibition activity and membrane damage mechanisms
21天前
已完结
Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means
21天前
已完结
Recent Advances in Drying Processing Technologies for Aquatic Products
22天前
已完结
Balancing the (R)-pantoate and β-alanine pathway of Escherichia coli by modular co-culture engineering to produce D-pantothenic acid from glycerol
25天前
已完结
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