Lv21
190 积分 2025-09-12 加入
Weissella as a core member of the Gir cow milk microbiome: functional insights
5小时前
已完结
Antioxidant Properties of Lactic Acid Bacteria
4个月前
已完结
Antioxidant Properties of Lactic Acid Bacteria
4个月前
已完结
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
5个月前
已完结
Citrate metabolism in lactic acid bacteria
5个月前
已完结
Effects of cereal flour types and sourdough on dough physicochemical properties and steamed bread quality
5个月前
已完结
Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour
5个月前
已完结
Research progress on processing and nutritional properties of fermented cereals
5个月前
已完结
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
7个月前
已完结
An Overview of the Retrogradation Properties of Starch in Rice‐Based Foods: Influencing Factors, Regulating Approaches and Mechanisms
8个月前
已完结
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