Lv11
50 积分 2024-11-11 加入
Turning Waste into Wealth: Utilizing Trichoderma’s Solid-State Fermentation to Recycle Tea Residue for Tea Cutting Production
4小时前
已关闭
Green tea fermentation with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V
5小时前
已关闭
Potential of Lactobacillus strains for health-promotion and flavouring of fermented dairy foods
5小时前
已关闭
Effect of different drying methods after fermentation on the aroma of Pu-erh tea (ripe tea)
23天前
已完结
Identifying key contributors to the sweet aftertaste of raw Pu-erh tea through analytical and sensory methods
1个月前
已完结
Dynamic changes in the metabolite profile and taste characteristics of loose-leaf dark tea during solid-state fermentation by Eurotium cristatum
2个月前
已完结
Dynamics changes in volatile profile, non-volatile metabolites and antioxidant activities of dark tea infusion during submerged fermentation with Eurotium cristatum
3个月前
已完结
Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum
3个月前
已完结
Solid-state fermentation with probiotics and mixed yeast on properties of okara
3个月前
已完结
Effects of Fermentation with Eurotium cristatum on Sensory Properties and Flavor Compounds of Mulberry Leaf Tea
4个月前
已完结
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