Lv5
1550 积分 2025-04-14 加入
Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities
1个月前
已完结
Characterization of volatile and sensory profiles of apple juices to trace fruit origins and investigation of the relationship between the aroma properties and volatile constituents
3个月前
已完结
Cultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS
3个月前
已完结
Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production
3个月前
已完结
Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice
3个月前
已完结
How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: Effect of juice processing and storage on volatile compounds
3个月前
已完结
Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products
3个月前
已完结
Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt
4个月前
已完结
Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics
4个月前
已完结
Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation
6个月前
已完结
皖公网安备34019202002308
