Lv4
510 积分 2024-10-10 加入
Synergistic effects of simultaneous and sequential fermentation by non‐Saccharomyces yeasts and lactic acid bacteria on nutritional and aroma profiles of low‐alcohol pomegranate beverages
11小时前
待确认
Bioprocessing of Mulberry Leaf Juice With High‐GABA Producing Lactobacillus plantarum : A Strategy for Flavor, GABA Enrichment, and Antioxidant Enhancement
14天前
已完结
Multidimensional synergy between yeast and lactic acid bacteria: mechanisms, quality formation, and precision fermentation strategies
15天前
已完结
Omics-Driven Insight into Lactiplantibacillus plantarum Fermentation in Suansun: Connecting Microbial Dynamics to Flavor and Metabolic Pathways
1个月前
已完结
Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread
1个月前
已完结
Embracing nutritional, physical, pasting, textural, sensory and phenolic profile of functional muffins prepared by partial incorporation of lyophilized wheatgrass, fenugreek and basil microgreens juice powder
1个月前
已完结
Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis
1个月前
已完结
Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation
1个月前
已完结
Wheatgrass: Unveiling the bioactive potential for food and pharmaceutical industries
1个月前
已关闭
Wheatgrass: An Epitome of Nutritional Value
1个月前
已完结
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