Lv41
610 积分 2023-03-05 加入
Screening and genome analysis of lactic acid bacteria with high exopolysaccharide production and good probiotic properties
2小时前
待确认
Physicochemical changes during cream fermentation and quality characteristics of lactic butter produced using cultured creams with different fermentation levels
24天前
已完结
Bacterial lipases: A review on purification and characterization
28天前
已完结
Lipase-catalyzed two-step hydrolysis for concentration of acylglycerols rich in ω-3 polyunsaturated fatty acids
28天前
已完结
N-terminal lid swapping contributes to the substrate specificity and activity of thermophilic lipase TrLipE
28天前
已完结
Self-sensing in Bacillus subtilis quorum-sensing systems
28天前
已完结
Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt
28天前
已完结
Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria
1个月前
已完结
Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC-IMS and HS-SPME-GC-TOF/MS
1个月前
已完结
Effect of Lactobacillus plantarum on functional characteristics and flavor profile of fermented walnut milk
1个月前
已完结
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