Lv4
476 积分 2024-10-02 加入
Insights into the presence and distribution of polyfunctional thiols and their conjugates in different types of tea
16小时前
已完结
Co-Fermentation with Lactiplantibacillus plantarum and Pichia pastoris: A Novel Approach to Enhance Flavor and Quality of Fermented Tea Beverage
16小时前
已完结
Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
17小时前
已完结
Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334
17小时前
已完结
Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice
17小时前
已完结
Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice
17小时前
已完结
Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan
18小时前
已完结
Effect of probiotification with Lactobacillus plantarum MCC 2974 on quality of Sohiong juice
3天前
已完结
Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation
3天前
已完结
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