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418 积分 2024-11-22 加入
Handbook of Food and Beverage Fermentation Technology
1天前
待确认
Microbial diversity and technological characterization of lactic acid bacteria in traditional fermented yak dairy products from Huangnan Prefecture, Qinghai, China
3天前
已完结
Direct measurement of phase transitions in milk fat during cooling of cream—a low-field NMR approach
14天前
已完结
Science and technology of cultured cream products: A review
21天前
已完结
Synthesis, characterization and application of sugar beet pectin-ferulic acid conjugates in the study of lipid, DNA and protein oxidation
25天前
已完结
Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese
1个月前
已完结
Multilayered characterization of sour cream fermentation: Effects of cream origin and fermentation time on microbiota, lipid transformation, and aroma compounds
1个月前
已完结
Sampling Technique for Cheese Analysis by FTIR Spectroscopy
1个月前
已完结
Characterization of Lactococcus lactis grx602: A novel lipase-producing probiotic strain for nutritional and sensory enhancement of sour cream
1个月前
已完结
Metagenomic features of traditional fermented milk products
2个月前
已完结
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