Lv11
30 积分 2023-12-17 加入
Characterisation of heat-set milk protein gels
5小时前
待确认
Enhancing storage stability, antihypertensive properties, flavor and functionality of fermented Milk through co-fermentation with Lactobacillus helveticus H11 adjunct culture
1个月前
已完结
Post-acidification of fermented milk and its molecular regulatory mechanism
1个月前
已完结
Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
1个月前
已完结
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
1个月前
已完结
A systemic review of yak milk and its products on the Qinghai-Tibet Plateau: Unique products, chemical composition, biological activities, and microbial composition
1个月前
已完结
Enterococcus avium nom. rev., comb. nov.; E. casseliflavus nom. rev., comb. nov.; E. durans nom. rev., comb. nov.; E. gallinarum comb. nov.; and E. malodoratus sp. nov
5个月前
已完结
Enterococcus Xinjiangensis sp. nov., Isolated from Yogurt of Xinjiang, China
5个月前
已完结
Allergenicity evaluation of an extensively hydrolyzed infant formula based on cow milk protein
6个月前
已完结
In silico prediction aided preparation of antioxidant soybean peptides by enzymatic hydrolysis for ameliorating lead exposure-induced toxicity
7个月前
已完结
皖公网安备34019202002308
