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110 积分 2026-04-24 加入
GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22
2小时前
已完结
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage
18天前
已完结
Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system
30天前
已完结
Molecular networking and deep learning synergy for bioactive metabolite discovery in L. plantarum–Fermented Sea buckthorn milk
1个月前
已完结
Co-fermentation of Xuxiang kiwifruit juice by Lacticaseibacillus paracasei with other lactic acid bacteria: impacts on quality properties, nutrients, volatiles, and in vitro antioxidant activities
2个月前
已完结
Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential
2个月前
已完结
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