Lv51
932 积分 2026-07-17 加入
Changes of bioactive substances in lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation
3个月前
已完结
Synergistic fermentation of reconstituted milk fortified with kiwi juice by Saccharomyces boulardii and lactobacilli strains
3个月前
已完结
Antioxidant and anticancer effects of kiwi (Actinidia deliciosa) fermented beverage using Lactobacillus plantarum
3个月前
已完结
Functional yacon juice fermented by Lactiplantibacillus plantarum QS7T: Chemical composition, flavor volatiles, and gut microbiota modulation
3个月前
已完结
Lactiplantibacillus plantarum JLAU103 fermented walnut-milk dual-protein yogurt: Physicochemical property, volatile flavor profile, antioxidant activity, and isolation of neuroprotective peptides targeting Aβ1-42 oligomers
3个月前
已完结
Lactiplantibacillus plantarum-mediated modulation of volatile flavor and quality in low-salt spontaneously fermented yellow capsicum sauce
3个月前
已完结
Genomic insights into high GABA production by Levilactobacillus brevis Q3-11 and its application in developing functional kiwifruit juice, Int. J. Food Microbiol
3个月前
已完结
Tailoring a simplified and steady-state kombucha consortium for newly-formulated kiwifruit beverage production: Impacts on untargeted/targeted metabolites, antioxidant capacities and flavor profiles
3个月前
已完结
Enhancing functional metabolites and flavor volatiles of kiwifruit juice fermented with selenium-enriched Limosilactobacillus fermentum Ln-9
3个月前
已完结
Analysis of fermentation characteristics, nutritional and flavor profiles of Xuxiang kiwifruit juice fermented by different lactic acid bacterial strains, and changes in antioxidant activity after in vitro digestion
3个月前
已完结
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