Lv51
950 积分 2025-11-05 加入
Integrated Growth Physiology and Transcriptome Profiling Uncover Probiotic Adaptability of Limosilactobacillus fermentum KUB-D18
12小时前
已完结
Study on the effect of heat treatment process on the quality characteristics of soybean-Citri Reticulatae Pericarpium (CRP) based yogurt and related mechanisms
5天前
已完结
A comparative study on the nutritional composition, protein structure and effects on gut microbiota of 5 fermented soybean products (FSPs)
5天前
已完结
Effect of emulsion microgel particles on texture, rheology, structure and sensory properties of reduced-fat yogurt
5天前
待确认
Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value
6天前
已完结
Microbiological and biochemical changes during processing of the traditional chinese food douzhi
6天前
已完结
A probiotic Lacticaseibacillus paracacei isolate from traditional Chinese fermented mung bean juice capable of alleviating oxidative stress in colorectal cells
6天前
已完结
γ-Aminobutyric acid and fat alter soymilk gel properties and functionality via protein remodeling
9天前
已完结
Fermented soy milk with cholesterol-lowering potential: Probiotics screening, physicochemical properties, antioxidant activity and volatile composition
9天前
已完结
Versatile Lactococcus lactis strains improve texture in both fermented milk and soybean matrices
9天前
已关闭
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