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70 积分 2024-11-16 加入
Characterization of physicochemical properties, volatile compounds, and microbial diversities of inoculated Qingke bean paste
1个月前
已完结
Enhanced flavor and biogenic amine safety of salt-reduced Doubanjiang through co-inoculated fermentation with Pediococcus acidilactici and Zygosaccharomyces rouxii
1个月前
已关闭
Comparative study of different pretreatment methods on peanut oil quality characteristics, anti-oxidation attributes, and phenolic compound compositions
4个月前
已完结
Characterization of physicochemical properties, volatile compounds, and microbial diversities of inoculated Qingke bean paste
5个月前
已完结
Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms
5个月前
已完结
Lactobacillus fermented chickpeas: Improving dough process quality and biscuit nutritional value
7个月前
已完结
Physicochemical properties of whole grain foxtail millet sourdough and steamed bread quality: Co-fermentation of lactic acid bacteria and yeast in whole grain fermented foods
7个月前
已完结
Production, structural and functional properties of dietary fiber from prosomillet bran obtained through Bifidobacterium fermentation
7个月前
已完结
Differential volatile compounds between rice and tartary buckwheat by solid-state fermentation with Monascus purpureus
7个月前
已完结
Enhancing functional properties of rice starches through hydroxypropylation for development of reduced-fat white sauces
10个月前
已完结
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