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50 积分 2024-09-18 加入
Influence of different yeast strains on the quality of fermented greengage (Prunus mume) alcoholic beverage and the optimization of fermentation conditions
1个月前
已完结
Optimization of fermentation of himalayan black tea beverage using response surface methodology
1个月前
已完结
Process Optimization for Development of a Novel Water Kefir Drink with High Antioxidant Activity and Potential Probiotic Properties from Russian Olive Fruit (Elaeagnus angustifolia)
1个月前
已完结
Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology
1个月前
已完结
Evaluation of mid-infrared spectra associated with chemometrics for the determination of physicochemical properties during fermentation of a new strawberry-based beverage with water kefir grains
3个月前
已关闭
Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices
5个月前
已完结
Production of mulberry wine using selenium-enriched Saccharomyces cerevisiae: implications from sensory analysis, phytochemical and antioxidant activities
6个月前
已完结
Changes in benzoic acid content of goat milk kefir produced using different kefir cultures
7个月前
已完结
Antioxidant capacity, volatile compounds, microbial, chemical and sensory properties of plum (Prunus domestica) juice water kefir
7个月前
已完结
Changes in benzoic acid content of goat milk kefir produced using different kefir cultures
7个月前
已完结
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