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10 积分 2025-10-21 加入
Co-fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae enhances the flavor characteristic of mature coconut water: Insights from volatile and non-volatile profiles
10天前
已完结
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
27天前
已完结
Phenolic profile, free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria
1个月前
已完结
Evaluation of a strawberry fermented beverage with potential health benefits
2个月前
已完结
Effects of fermentation with Kefir grains on nutrient composition, flavor volatiles, and product physical stability of a hemp seed (Cannabis sativa L.) beverage
3个月前
已完结
Sea cucumber intestinal osteotropic peptide promotes tibial fracture healing in osteoporotic mice by promoting glutamine metabolism
5个月前
已完结
Multi-omics insights into flavor compounds production and constipation-relieving benefits of different Lactiplantibacillus plantarum-fermented cereal beverages
7个月前
已完结
Fermented pomegranate juice enriched with pomegranate seed oil ameliorates metabolic disorders associated with a high-fat diet in C57BL/6 mice
9个月前
已完结
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