Lv7
3210 积分 2022-07-17 加入
Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics
15天前
已完结
Analysis of Volatiles in Food Products
15天前
已完结
Microbe–microbe interactions in mixed culture food fermentations
16天前
已完结
Regulation of auxotrophic lactobacilli growth by amino acid cross-feeding interaction
16天前
已完结
Unraveling the Metabolic Behavior and Interspecific Interaction Pattern of Lactic Acid Bacteria within Chinese Rice Wine
1个月前
已完结
Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausages
1个月前
已完结
Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation
1个月前
已完结
Intermittent Protein Diets Alter Hepatic Lipid Accumulation by Changing Tryptophan Metabolism in a Fast-Response Manner
1个月前
已完结
Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content
1个月前
已完结
皖公网安备34019202002308
