Lv3
266 积分 2024-01-20 加入
Isolation and Identification of Lactic Acid Bacteria from Traditional Fermented Shredded Potato and Research on Their Prebiotic, Antioxidant, and Fermentative Properties
1个月前
已完结
Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum
5个月前
已完结
The effects of <i>Lactobacillus</i> fermentation on the quality changes and flavor characteristics of <i>Aronia melanocarpa</i> juice using physicochemical analysis and electronic nose techniques
6个月前
已完结
Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains
8个月前
已完结
The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour
8个月前
已完结
Mechanism study on removal of browning pigment from high temperature sterilized lotus rhizome juice by lactic acid bacteria fermentation
8个月前
已完结
Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation
8个月前
已完结
Effect of vacuum impregnation assisted probiotics fermentation suspension on shelf life quality of freshly cut lotus root
10个月前
已完结
Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage
10个月前
已完结
Bacteriocin production by Lactococcus lactis LL‐HSTU‐FPP strain isolated from fermented rice and evaluation of the biopreservation potentiality of bacteriocin on shrimp
10个月前
已完结
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