Lv11
100 积分 2024-09-11 加入
Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies
5个月前
已完结
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07
5个月前
已完结
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07
5个月前
已关闭
Role of tailored sourdough fermentation in the flavor of wholegrain-oatbread
5个月前
已完结
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07
6个月前
已完结
Application of steam explosion treatment on the collagen peptides extraction from cattle bone
8个月前
已完结
Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage
8个月前
已完结
Effect of steam explosion on phenolic compounds and antioxidant capacity in adzuki beans
8个月前
已完结
Effect of steam explosion pretreatment on the fermentation characteristics of polysaccharides from tea residue
8个月前
已完结
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