Lv11
76 积分 2024-11-04 加入
Antioxidant Activity and Microbial Quality of Freeze-Dried, Lactic Acid Fermented Peach Products
14天前
已完结
Exploring fermentation with lactic acid bacteria as a pretreatment for enhancing antioxidant potential in broccoli stem powders
14天前
已完结
Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice
22天前
已完结
Flash vacuum expansion process promotes increased viability of Limosilactobacillus fermentum J24 in papaya-based beverages under simulated digestion
22天前
已完结
Flash vacuum expansion process promotes increased viability of Limosilactobacillus fermentum J24 in papaya-based beverages under simulated digestion
22天前
已完结
Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst
1个月前
已完结
Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities
1个月前
已完结
A Novel Millet-Based Probiotic Fermented Food for the Developing World
1个月前
已完结
A Novel Millet-Based Probiotic Fermented Food for the Developing World
1个月前
已完结
The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir‐like beverages
1个月前
已完结
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