Lv4
700 积分 2025-11-05 加入
γ-Aminobutyric acid and fat alter soymilk gel properties and functionality via protein remodeling
5天前
已完结
Genomic and metabolomic analysis of Latilactobacillus sakei DCF0720 for black soybean yogurt fermentation
5天前
已完结
Application of kombucha combined with fructo-oligosaccharides in soy milk: Colony composition, antioxidant capacity, and flavor relationship
5天前
已完结
Fermented Plant-Based Milks Based on Chestnut and Soybean: Comprehensive Evaluation of Fermentation Characteristics and Aroma Profiles Using Four Lactic Acid Bacteria Strains
5天前
已完结
Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria
5天前
已完结
A Promising Starter Strain for Enhanced Soy Milk Fermentation: Improving Stability and Flavor by Mitigating Beany Flavor While Enriching Fruity Aromas
5天前
已完结
Effect of lipoxygenase activity and fat substrate on the flavor and quality of lactic acid bacteria fermented soybean whey protein-based milk
5天前
已完结
Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperatures
13天前
已完结
Whole Genome Analysis of Limosilactobacillus fermentum MCC0552 for Probiotic Functionalities and Comparative Genomic Study with Reference Strains
16天前
已完结
Probiotic potential and safety properties of Limosilactobacillus fermentum A51 with high exopolysaccharide production
16天前
已完结
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