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60 积分
2026-06-08 加入
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Volatile flavor compounds in yogurt: a review.
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Effects of novel autochthonous starter cultures on quality characteristics of yoghurt
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The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review.
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A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trends.
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Impacts of cold-extrusion whey protein isolate synergized with inulin on physicochemical characteristics of fermented milk.
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Molecular interaction mechanisms of Lactobacillus helveticus KLDS1.8701 on construction of yogurt gel network, transformation of milk protein conformation, and formation of characteristic flavor.
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