Lv1
58 积分 2026-04-21 加入
Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain
29天前
已完结
Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation
29天前
已完结
Functional characterisation and sensory evaluation of a novel synbiotic okara beverage
1个月前
已完结
Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae
1个月前
已完结
Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties
1个月前
已完结
Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice
1个月前
已完结
Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer
1个月前
已完结
Synergistic effects of simultaneous and sequential fermentation by non‐Saccharomyces yeasts and lactic acid bacteria on nutritional and aroma profiles of low‐alcohol pomegranate beverages
1个月前
已完结
Machine learning-assisted unveiling of aroma modulation by inorganic nitrogen during cider fermentation by Pichia kluyveri
1个月前
已完结
Betalain stability and degradation--structural and chromatic aspects
1个月前
已完结
皖公网安备34019202002308
