Lv1
2 积分 2025-11-12 加入
菊粉的性质、功能及在食品中的应用进展
3小时前
已完结
Functional and Metabolomic Analyses of Chamomile Jelly Derived from Gelatin Capsule Waste with Inulin and Polydextrose as Prebiotic Sugar Substitutes
3小时前
已完结
Techno-Functional Properties and Applications of Inulin in Food Systems
3小时前
已完结
Comparative Study of Mono- and Co-Culture Fermentation in Yogurt Production Using Lactobacillus plantarum and Lactobacillus acidophilus
3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
8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
8个月前
已完结
Probiotic viability in yoghurts containing oligosaccharides derived from lactulose (OsLu) during fermentation and cold storage
8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
8个月前
已完结
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
8个月前
已完结
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