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Irish kefir‐like grains: their structure, microbial composition and fermentation kinetics
2小时前
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Spatial partitioning of kefir microbial consortia by 3D bioprinting: A strategy to facilitate non-contact metabolic cross-talk and fermentation efficacy
3天前
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Spatial partitioning of kefir microbial consortia by 3D bioprinting: A strategy to facilitate non-contact metabolic cross-talk and fermentation efficacy
3天前
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The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese
27天前
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Fermentation potential of Staphylococcus saprophyticus protease in Harbin dry sausages: Protein hydrolysis, flavor profiling, and molecular docking
1个月前
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Effect of different emulsification parameters on soy-based cheese: Evaluation of textural, rheological, aroma and sensory properties
1个月前
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3D-printed hydrogels enhance stability and fermentation performance of Kombucha via microbial distribution control
2个月前
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The utilization of oat for the production of wholegrain foods: Processing technology and products
2个月前
已完结
Spatial partitioning of kefir microbial consortia by 3D bioprinting: A strategy to facilitate non-contact metabolic cross-talk and fermentation efficacy
2个月前
已完结
Spatial partitioning of kefir microbial consortia by 3D bioprinting: A strategy to facilitate non-contact metabolic cross-talk and fermentation efficacy
2个月前
已关闭
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