Lv41
540 积分 2024-05-30 加入
Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice
2个月前
已完结
Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria
2个月前
已完结
Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp
2个月前
已完结
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
2个月前
已完结
Impact of processing on bioaccessibility of phytochemicals in nuts
6个月前
已完结
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