Lv5
828 积分 2025-09-16 加入
Mechanisms of volatile flavor formation in fermented meat products and prospects of artificial intelligence-based prediction
20天前
已完结
Stage-Resolved Transcriptional Regulation and Metabolic Interplay during Wine Fermentation with Saccharomyces cerevisiae and Oenococcus oeni
25天前
已完结
Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles
25天前
已完结
Co-cultivation effects of Lactobacillus helveticus SNA12 and Kluveromyces marxiensis GY1 on the probiotic properties, flavor, and digestion in fermented milk
25天前
已完结
Fermentation performance, nutrient composition, and flavor volatiles in soy milk after mixed culture fermentation
25天前
已完结
Development of a Functional Fermented Milk by Using Single or Multistrain Potential Probiotic Cultures
25天前
已完结
Co-fermented milk beverage has better stability and contains more health-promoting amino acid metabolites than single-strain-fermented milk beverage over one-month storage
25天前
已完结
Enhancing storage stability, antihypertensive properties, flavor and functionality of fermented milk through co-fermentation with Lactobacillus helveticus H11 adjunct culture
25天前
已完结
Directionally controlling flavor compound profile based on the structure of synthetic microbial community in Chinese liquor fermentation
25天前
已完结
Applicability of rep-PCR fingerprinting for identification of Lactobacillus species
28天前
已完结
High-precision digital rock construction and electrical property upscaling in tight sandstone
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