Lv31
226 积分 2024-01-20 加入
Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains
1个月前
已完结
The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour
1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
1个月前
已完结
Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation
1个月前
已完结
Effect of vacuum impregnation assisted probiotics fermentation suspension on shelf life quality of freshly cut lotus root
3个月前
已完结
Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage
3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
3个月前
已完结
Biofortification of potato nutrition
3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
3个月前
已完结
Recent Advancements in Harnessing Lactic Acid Bacterial Metabolites for Fruits and Vegetables Preservation
3个月前
已完结
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