Lv2
158 积分 2024-09-16 加入
Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Effects on volatile composition and sensory characteristics
1个月前
已完结
Targeted and untargeted metabolomics reveal dynamic purine metabolism in soy whey fermented by yeast
1个月前
已完结
Optimization of Soy-Whey Fortified Pineapple juice beverage using Response Surface Methodology
1个月前
已完结
Effects of crystal malts as adjunct on the quality of craft beers
2个月前
已完结
Use of Sorbents to Increase Beer Foam Stability
2个月前
已完结
Effect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey‐fortified pineapple juice beverages
2个月前
已完结
Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiae
2个月前
已完结
Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with different Saccharomyces strains
3个月前
已完结
Fermentation performance, nutrient composition, and flavor volatiles in soy milk after mixed culture fermentation
4个月前
已完结
Developments and characteristics of craft beer production processes
5个月前
已完结
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