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130 积分 2025-10-20 加入
Functional Characterization and Application of Autochthonous Lactic Acid Bacteria from Chinese Kefir for Improved Fermented Milk Quality
1个月前
已关闭
Analysis of cofermentation characteristics of Lactobacillus bulgaricus and Streptococcus thermophilus based on microrheology
1个月前
已关闭
Unveiling of the key pathway in flavor formation in fermented milk of Lactococcus lactis subsp. lactis via genomics and metabolomics
1个月前
已完结
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
1个月前
已完结
A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics
1个月前
已完结
Sensory-directed characterization of key odor-active compounds in fermented milk
1个月前
已完结
MetaboAnalyst 6.0: towards a unified platform for metabolomics data processing, analysis and interpretation
1个月前
已完结
Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage
1个月前
已完结
Fermentative and physicochemical properties of fermented milk supplemented with sea buckthorn (Hippophae eleagnaceae L.)
1个月前
已完结
Interaction of the Exopolysaccharide from Lactobacillus plantarum YW11 with Casein and Bioactivities of the Polymer Complex
1个月前
已完结
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