Lv32
380 积分 2024-10-10 加入
Enhancing the quality of fermented sufu: synergistic effects of Staphylococcus sciuri and Bacillus toyonensis
20天前
已完结
Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt: Accelerating fermentation, reducing syneresis, and improving texture
3个月前
已完结
Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture
4个月前
已完结
Fermented Tofu, Tofuyo
4个月前
已完结
Effect of fractionated lotus seed resistant starch on proliferation of Bifidobacterium longum and Lactobacillus delbrueckii subsp. bulgaricus and its structural changes following fermentation
5个月前
已完结
Microstructure and texture of yogurt as influenced by fat replacers
5个月前
已完结
Dynamic interplay between core functional microbial succession and flavor metabolite formation in naturally fermented sufu: A multi-omics perspective
5个月前
已完结
Correlation between flavor compounds and microorganisms of Chaling natural fermented red sufu
6个月前
已完结
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