Lv11
30 积分 2024-11-17 加入
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
34分钟前
待确认
Enhancement of highland barley nutrition and flavor via liquid fermentation with Hirsutella sinensis and multi-strains synergistic fermentation
26天前
已完结
Barley fermentation on nutritional constituents: structural changes and structure–function correlations
26天前
已关闭
Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran
26天前
已完结
Prebiotic effects and functional insights into gut microbiota mediated by Qingke β-glucan of different molecular weights in vitro fermentation
1个月前
已完结
The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties
1个月前
已完结
Effect of natural fermentation on the structure and physicochemical properties of wheat starch
1个月前
已完结
Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting
1个月前
已完结
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours
1个月前
已完结
Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor
1个月前
已完结
皖公网安备34019202002308
