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494 积分 2024-08-27 加入
Natural preservatives used in foods: a review
5天前
已完结
Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products
22天前
已完结
Natural preservatives used in foods: a review
23天前
已完结
Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics
1个月前
已完结
Characterization of a new style tofu coagulated by fermentation of Lactobacillus plantarum SJ‐L‐1
2个月前
已完结
Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria
3个月前
已完结
A review on enzymatic acylation as a promising opportunity to stabilizing anthocyanins
4个月前
已完结
Metabolism of anthocyanins and consequent effects on the gut microbiota
4个月前
已完结
Advances in the formation mechanism of set-type plant-based yogurt gel: a review
7个月前
已完结
Advances in the formation mechanism of set-type plant-based yogurt gel: a review
7个月前
已完结
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