Lv3
330 积分 2024-10-10 加入
Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides
2个月前
已完结
Fortification of γ-aminobutyric acid and bioactive compounds in Cucurbita moschata by novel two-step fermentation using Bacillus subtilis and Lactobacillus plantarum
2个月前
已完结
Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides
2个月前
已完结
Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice
2个月前
已完结
Enhancement of the nutritional properties of apple pomace by fermentation with autochthonous yeasts
2个月前
已完结
Fermentation characteristics of four non-Saccharomyces yeasts in green tea slurry
2个月前
已完结
The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation
2个月前
已完结
Growth kinetics and fermentation properties of autochthonous yeasts in pineapple juice fermentation for starter culture development
2个月前
已完结
Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation
2个月前
已完结
Benefit–risk assessment of dietary selenium and its associated metals intake in China (2017-2019): Is current selenium-rich agro-food safe enough?
2个月前
已完结
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