Lv3
219 积分 2022-11-15 加入
Purification and characterization of a novel skatole-degrading protease from Lactobacillus brevis 1.12
2个月前
已完结
Bacterial and fungal community compositions and structures of a skatole-degrading culture enriched from pig slurry
2个月前
已完结
Biodegradation of skatole by Burkholderia sp. IDO3 and its successful bioaugmentation in activated sludge systems
2个月前
已完结
Molecular Analysis of Indole and Skatole Decomposition Metabolism in Acinetobacter piscicola p38 Utilizing Biochemical and Omics Approaches
2个月前
已完结
Lipid oxidation and antioxidant delivery systems in muscle food
2个月前
已完结
Occurrence, impacts, and microbial transformation of 3-methylindole (skatole): A critical review
2个月前
已完结
The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations
2个月前
已完结
The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview
2个月前
已完结
Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature
3个月前
已完结
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