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48 积分 2023-11-03 加入
Comparative analysis of the gut microbiota of black bears in China using high-throughput sequencing
2小时前
待确认
The impact of magnetic field-assisted freeze–thaw treatment on the quality of foxtail millet sourdough and steamed bread
26天前
已完结
Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation
1个月前
已完结
Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation
1个月前
已完结
Behavioral Changes in Glutenin Macropolymer Fermented by Lactobacillus plantarum LB-1 to Promote the Rheological and Gas Production Properties of Dough
1个月前
已完结
Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach
2个月前
已完结
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation
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
Spatially structured microbial consortia and their role in food fermentations
2个月前
已完结
Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation
2个月前
已完结
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