Lv3
300 积分 2024-02-05 加入
Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?
16天前
已完结
Astral-DIA proteomics: Identification of differential proteins in sheep, goat, and cow milk
20天前
已完结
Meta-analysis of the effect and safety of berberine in the treatment of type 2 diabetes mellitus, hyperlipemia and hypertension
22天前
已完结
Discovery of lactic acid bacteria with high nucleoside degradation and low purine production in tomato sour soup
22天前
已完结
Lactobacillus rhamnosus GG ameliorates hyperuricemia in a novel model
23天前
已完结
Diverse conditions contribute to the cholesterol-lowering ability of different Lactobacillus plantarum strains
26天前
已完结
Savinase, the Most Suitable Enzyme for Releasing Peptides from Lentil (Lens culinarisvar. Castellana) Protein Concentrates with Multifunctional Properties
1个月前
已完结
Peptidomic analysis of the angiotensin-converting-enzyme inhibitory peptides in milk fermented with Lactobacillus delbrueckii QS306 after ultrahigh pressure treatment
2个月前
已完结
Phenotypic and molecular differentiation of lactic acid bacteria in fonio millet ogi fermentation and their potential as starter cultures
2个月前
已完结
Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk
2个月前
已完结
皖公网安备34019202002308
