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50 积分 2024-11-08 加入
Cryoprotective role of Lactiplantibacillus plantarum fermented buckwheat-adzuki sourdough in enhancing the freezing stability and quality of frozen dough
5天前
已完结
Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread
12天前
已完结
Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread
21天前
已完结
Co-culture fermentation of Pediococcus acidilactici XZ31 and yeast for enhanced degradation of wheat allergens
1个月前
已完结
Enhanced lactic acid bacteria viability with yeast coincubation under acidic conditions
1个月前
已完结
REPRISAL: mapping lignification dynamics using chemistry, data segmentation, and ratiometric analysis
1个月前
已完结
Exploring Lignification Complexity in Plant Cell Walls with Airyscan Super-resolution Microscopy and Bioorthogonal Chemistry
1个月前
已完结
Mechanism of carbohydrate and protein conversion during sourdough fermentation: An analysis based on representative Chinese sourdough microbiota
1个月前
已完结
Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation
2个月前
已完结
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