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32 积分 2025-11-12 加入
Comparative Study of Mono- and Co-Culture Fermentation in Yogurt Production Using Lactobacillus plantarum and Lactobacillus acidophilus
1个月前
已关闭
Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii CNCM I-745 in Combination with Inulin
6个月前
已完结
Identification of potential key metabolites in synbiotic yoghurt made with probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 and prebiotic inulin by non-targeted metabolomics analysis
6个月前
已完结
Probiotic viability in yoghurts containing oligosaccharides derived from lactulose (OsLu) during fermentation and cold storage
6个月前
已完结
Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt
6个月前
已完结
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
6个月前
已完结
Value of Probiotics in Canine and Feline Gastroenterology
7个月前
已完结
Probiotics in Pet Food: A Decade of Research, Patents, and Market Trends
7个月前
已完结
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