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20 积分 2024-09-18 加入
Antioxidant capacity, volatile compounds, microbial, chemical and sensory properties of plum (Prunus domestica) juice water kefir
1天前
已完结
Changes in benzoic acid content of goat milk kefir produced using different kefir cultures
1天前
已完结
Changes in the quality of kefir fortified with anthocyanin-rich juices during storage
1天前
已完结
The bioproduction of astaxanthin: A comprehensive review on the microbial synthesis and downstream extraction
5天前
已完结
Innovative Trends in Modified Membranes: A Mini Review of Applications and Challenges in the Food Sector
6天前
已完结
Membrane-based technologies as an emerging tool for separating high-added-value compounds from natural products
6天前
已完结
Metagenomic features of Tibetan kefir grains and its metabolomics analysis during fermentation
11天前
已完结
The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process
11天前
已完结
Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation
11天前
已完结
Dynamic alterations of flavor, functional nutrients, and microbial community during fermentation of different animal milk kefirs
11天前
已完结
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