Lv1
30 积分 2024-01-17 加入
Highly efficient biosynthesis of 3′-sialyllactose in engineered Escherichia coli
30天前
已完结
Efficient Production of a Functional Human Milk Oligosaccharide 3′-Sialyllactose in Genetically Engineered Escherichia coli
30天前
已完结
Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles
10个月前
已完结
The role of inorganic salts in dough properties and noodle quality—A review
10个月前
已完结
Quality characteristics of fresh noodles with low‐sodium salt and the underlying mechanisms
10个月前
已完结
Effect of acidity regulators on the shelf life, quality, and physicochemical characteristics of fresh wet noodles
10个月前
已完结
Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles
10个月前
已完结
The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles
10个月前
已完结
Extending shelf life of fresh noodles with nisin producer Lactococcus lactis subsp. lactis fermented sourdough and characteristic changes during storage
10个月前
已完结
Inhibition of PPO-related browning in fresh noodles: A combination of chemical and heat treatment
10个月前
已完结
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