Lv31
350 积分 2024-09-04 加入
Lactic acid fermentation improves nutritional and functional properties of chickpea flours
11天前
已完结
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
12天前
已完结
Fermentation with probiotic Lactobacillae enhances the flavor and bioactive metabolites of a commercial green tea extract
1个月前
已完结
Revealing key aroma compounds and the potential metabolic pathways in sea buckthorn berries
1个月前
已完结
Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential
1个月前
已完结
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage
1个月前
已完结
Optimization of the quality of sea buckthorn juice by enzymatic digestion and inoculation sequence
1个月前
已完结
Fermented soy products: A review of bioactives for health from fermentation to functionality
4个月前
已完结
Untargeted metabolomics analyses to identify a new sweet compound released during post-fermentation maceration of wine
4个月前
已完结
High astaxanthin production by Xanthophyllomyces dendrorhous strain DW6 from cane molasses using two-stage pH strategies
4个月前
已完结
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