Lv11
70 积分 2024-11-04 加入
The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir‐like beverages
2小时前
已完结
Effects of fermentation conditions on physicochemical properties and flavor quality of fermented bayberry juice
29天前
已完结
Combination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as Starter Culture to Produce Mango Slurry: Microbiological, Chemical Parameters and Antioxidant Activity
29天前
已完结
Exploring Jiangshui-originated probiotic lactic acid bacteria as starter cultures: Functional properties and fermentation performances in pear juice
1个月前
已完结
Fermentation Of Luffa cylindrica By Lactiplantibacillus plantarum P101 Enhanced Functional Properties: Insights into Immune Modulation, Intestinal Barrier Repair, and Intestinal Microbiota Regulation
1个月前
已关闭
Probiotic Beverage From Pineapple Juice Fermented With Lactobacillus and Bifidobacterium Strains
1个月前
已完结
A new plant-based probiotic from juá: Source of phenolics, fibers and antioxidant properties
1个月前
已完结
A new plant-based probiotic from juá: Source of phenolics, fibers and antioxidant properties
1个月前
已完结
Functional fermented fruit juice production and characterization by using water kefir grains
1个月前
已完结
Fermentation of Amazonian fruit pulp (bacaba) with distinct probiotics: Impacts on chemical composition, bioaccessibility, and effects on human intestinal microbiota
1个月前
已完结
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