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40 积分 2025-08-03 加入
Characterization of Bitter Compounds in Shaoxing Huangjiu by Quantitative Measurements, Taste Recombination, and Omission Experiments
1个月前
已完结
Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria
1个月前
已完结
Co-fermentation of Lactiplantibacillus and Streptocccusccus enriches the key-contribution volatile and non-volatile components of jujube juice
1个月前
已完结
Enzymatic hydrolysis combined with probiotic lactic acid bacteria fermentation enhances the nutritional value and flavor profile of kombu (Saccharina japonica) slurry
1个月前
已完结
Identification of volatile compounds in chocolate malt
1个月前
已关闭
Co-fermentation with lactic acid bacteria and prune puree modulates volatile profile and bioactivity of Qiamagu juice
1个月前
已完结
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria
1个月前
已完结
Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation
1个月前
已完结
Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase
3个月前
已完结
Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice
3个月前
已完结
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