Lv61
2370 积分 2024-04-22 加入
Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods – a review
1个月前
已完结
Isolation and screening of high‐quality lactic acid bacteria and yeast strains in kefir grains and preparation of kefir compound fermentation starter
1个月前
已完结
Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt
1个月前
已完结
AI-driven design of next-generation food starter cultures: from empirical screening to intelligent customization
1个月前
已完结
Influence of sugar composition in yoghurt on sweet receptor activation and sensory sweetness perception
1个月前
已完结
Sensory evaluation of natural yoghurt inoculated with exopolysaccharide producing cultures
1个月前
已关闭
Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials-based yogurt
1个月前
已完结
Hematological, Histological, and NMR Analysis of Meat Quality and Growth Performance of Broilers Fed with Probiotics Bacillus licheniformis-Supplemented Poultry Feed
1个月前
已完结
Dietary supplementation with synbiotics improves growth performance, antioxidant status, immune function, and intestinal barrier function in broilers subjected to cyclic heat stress
1个月前
已完结
Lactiplantibacillus plantarum KLDS 1.0386 alleviates depression in CUMS mice based on tryptophan metabolic pathway
1年前
已完结
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