Lv2
118 积分 2026-04-24 加入
Flavor formation mechanisms based on phospholipid fermentation simulation system in oyster juice co-fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae
9小时前
已完结
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation
3个月前
已完结
A comparative HS-SPME-GC–MS-based volatile fingerprint analysis of newly developed milk beverages fermented with autochthonous and commercial cultures
3个月前
已完结
GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22
3个月前
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
4个月前
已完结
Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system
4个月前
已完结
Molecular networking and deep learning synergy for bioactive metabolite discovery in L. plantarum–Fermented Sea buckthorn milk
5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
5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
5个月前
已完结
皖公网安备34019202002308
