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70 积分 2025-10-13 加入
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
1小时前
已完结
Microbial production and transformation of polyphenols
1小时前
待确认
Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria
3天前
已完结
Bacterial extracellular vesicles: An emerging postbiotic
5天前
已完结
Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review
1个月前
已完结
Modulating kimchi taste and fermentation with Latilactobacillus sakei, Leuconostoc mesenteroides, and Weissella koreensis starters
1个月前
已完结
Influence of pH on Available Amino Acid Concentrations in Fermented Cornheal
2个月前
已关闭
Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage
2个月前
已完结
Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China
2个月前
已完结
Effect of Fermentation Temperature on the Volatile Composition of Kimchi
2个月前
已完结
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