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Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods
1个月前
已完结
Physiochemical, microbiological and flavor characteristics of traditional Chinese fermented food Kaili Red Sour Soup
1个月前
已完结
New insights into recent development, health benefits, emerging technologies, and future trends of cereal-based fermented products
1个月前
已完结
Fermentation-driven bioactive enhancement in cereal grains: Mechanisms, nutritional improvements, and functional food applications
1个月前
已完结
Fermentation-driven bioactive enhancement in cereal grains: Mechanisms, nutritional improvements, and functional food applications
1个月前
已完结
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
1个月前
已完结
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