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Lactic Acid Bacteria | Citrate Fermentation by Lactic Acid Bacteria
28天前
已完结
Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate
3个月前
已完结
Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage
6个月前
已完结
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
6个月前
已完结
Proteolytic activity of Lactobacillus strains on soybean proteins
6个月前
已完结
Preparation and characterization of diacylglycerol via ultrasound-assisted enzyme-catalyzed transesterification of lard with glycerol monolaurate
6个月前
已完结
Exploring the gastrointestinal fate of composite emulsion gela as food models:Impact of texture and oral processing on lipid digestion
7个月前
已完结
Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compounds
7个月前
已完结
Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions
8个月前
已完结
Analysis of the flavor profile of chicken white soup with varying fat addition using GC-MS, GC-IMS and E -nose combined with E -tongue
9个月前
已完结
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