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Submerged yeast fermentation of acid cheese whey for protein production and pollution potential reduction
1个月前
已完结
Yeast diversity in Brazilian artisanal cheeses: Unveiling technologically relevant species to improve traditional cheese production
1个月前
已完结
Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging
1个月前
已完结
Flavoromic determination of lactones in cheddar cheese by GC–MS–olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis
1个月前
已完结
α-Glucosidase and ACE dual inhibitory protein hydrolysates and peptide fractions of sprouted quinoa yoghurt beverages inoculated with Lactobacillus casei
1个月前
已完结
Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging
1个月前
已完结
Label-free quantitative proteomic analysis of the biological functions of Moringa oleifera seed proteins provides insights regarding the milk-clotting proteases
2个月前
已完结
The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening
2个月前
已完结
Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein
2个月前
已完结
Soymilk-Cow’s milk ACE-inhibiting enzyme modified cheese
2个月前
已完结
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