Lv31
238 积分 2024-05-21 加入
Application of computer vision techniques to fermented foods: An overview
2小时前
已完结
Protective roles of mesenchymal stem cells on skin photoaging: A narrative review
1个月前
已完结
Decreased oxidative stress response and oxidant detoxification of skin during aging
1个月前
已完结
Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing
2个月前
已完结
Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration
2个月前
已完结
Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating Baijiu fermentation through multi-omics analysis
3个月前
已完结
Lactic Acid Bacteria in Food Biotechnology
3个月前
已完结
Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper
3个月前
已完结
Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu
4个月前
已完结
Fermented food/beverage and health: current perspectives
4个月前
已完结
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