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60 积分 2024-10-02 加入
Bio–enhancement of Polygonatum cyrtonema Hua beverage: Improved bioactive ingredients and volatile flavor profiles through rapid fermentation with Lactiplantibacillus plantarum FN107
2个月前
已完结
Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles
2个月前
已完结
Enhanced biotransformation of bioactive components and volatile compounds of bamboo (Phyllostachys glauca McClure) leaf juice fermented by probiotic Streptococcus thermophiles
3个月前
已完结
Effects of fermentation by Lactobacillus helveticus on the quality and anti-inflammatory potential prediction of pumpkin juice during storage
3个月前
已完结
Novel insights into the metabolic characteristics and potential probiotic activity of fermented Malus prunifolia juice
3个月前
已完结
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