Lv12
90 积分 2025-10-29 加入
Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus
6小时前
待确认
Investigations of Aroma Volatile Biosynthesis under Anoxic Conditions and in Different Tissues of “Redchief Delicious” Apple Fruit (Malus domestica Borkh.)
6小时前
待确认
xploring the physicochemical, structural, metabolic, and flavor compounds of Limosilactobacillus fermentum in fermented yogurt through comparative genomics
1个月前
已完结
Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures
1个月前
已完结
Starch-degrading gut microbes Ruminococcus bromii and Bifidobacterium adolescentis differ in their ability to degrade resistant starch type 3
2个月前
已关闭
Lactic acid bacteria fermentation of prebiotic-supplemented apple juice: Viable counts and flavor evolution revealed by HS-SPME-GC–MS coupled with electronic sensory and chemometrics
2个月前
已完结
Revealing the impact of organic selenium-enriched Lactiplantibacillus plantarum NML21 on yogurt quality through volatile flavor compounds and untargeted metabolomics
2个月前
已完结
Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network
2个月前
已完结
Probiotic potential and wound-healing activity of Pediococcus pentosaceus strain AF2 isolated from Herniaria glabra L. which is traditionally used to make yogurt
2个月前
已完结
Comparison of Two Microalgal Diets. 2. Influence on Odorant Composition and Organoleptic Qualities of Raw Oysters (Crassostrea gigas)
2个月前
已完结
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