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Key flavor compounds in cheese fermented with infant-qualified probiotics: comparison of single strain and multi strain culture
1个月前
已完结
Key flavor compounds in cheese fermented with infant-qualified probiotics: comparison of single strain and multi strain culture
1个月前
已关闭
Strain-level variation in diacetyl production by Lactiplantibacillus plantarum reveals genetic drivers of flavor in fermented dairy
1个月前
已完结
Flavor properties of post-heated fermented milk revealed by a comprehensive analysis based on volatile and non-volatile metabolites and sensory evaluation
1个月前
已完结
Impact of accelerated aging on lipid remodeling, volatile profiles, and chemosensory properties of Arabica green coffee beans
1个月前
已完结
Insights into flavor quality and metabolites profiles of fresh cheese with different probiotics by SPME-GC-MS and untargeted metabolomics
3个月前
已完结
A physiological comparative study of acid tolerance of Lactobacillus plantarum ZDY 2013 and L. plantarum ATCC 8014 at membrane and cytoplasm levels
4个月前
已完结
AI-driven design of next-generation food starter cultures: from empirical screening to intelligent customization
4个月前
已完结
Improvement effect of nervonic acid–containing modified milk on scopolamine-induced memory-impaired mice
6个月前
已完结
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