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40 积分 2026-02-07 加入
Metabolic fate of polyphenols in LAB-fermented kiwifruit juice: A comparative study of single and mixed cultures with targeted metabolomics and enzymatic evidence
29天前
已完结
Flavor remodeling in Paocai during round spontaneous fermentation: an integrative analysis of active microbial succession and metabolic processes
3个月前
已完结
Preparation of Pleurotus eryngii protein baked food by 3D printing
3个月前
已完结
Food yeasts: occurrence, functions, and stress tolerance in the brewing of fermented foods
3个月前
已完结
Multi-omics insights into key aroma compound formation during Chinese bayberry wine fermentation by Pichia kluyveri ZFM-0524
3个月前
已关闭
Multi-omics insights into key aroma compound formation during Chinese bayberry wine fermentation by Pichia kluyveri ZFM-0524
3个月前
已关闭
Use of Ultra-High Pressure Homogenization processing in winemaking: Control of microbial populations in grape musts and effects in sensory quality
3个月前
已完结
Impact of ultra-high pressure on the microstructure, emulsification, and physicochemical properties of rice starch
3个月前
已关闭
Enhancement of the phenolic compounds and antioxidant activities of Kombucha prepared using specific bacterial and yeast
4个月前
已关闭
Interactions of microbiota during solid-state cereal vinegar fermentation
4个月前
已完结
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