Lv31
340 积分 2024-05-30 加入
Identification techniques and detection methods of edible fungi species
7小时前
已完结
Deciphering the flavor constituents, microbiota and physicochemical properties of Yancaigao, a traditional sour rice paste from Southwest China
2个月前
已完结
Isolation and Identification of Lactic acid Producing Bacteria from Kimchi and Their Fermentation Properties of Soymilk
3个月前
已关闭
Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals
8个月前
已完结
Nutritional and Physicochemical Characteristics of Innovative High Energy and Protein Fruit- and Date-Based Bars
8个月前
已关闭
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
9个月前
已完结
Characterization of lipid compositions, minor components and antioxidant capacities in macadamia (Macadamia integrifolia) oil from four major areas in China
9个月前
已完结
Impact of processing on bioaccessibility of phytochemicals in nuts
9个月前
已完结
Improvement of 3D printing age-friendly brown rice food on rough texture, swallowability, and in vitro digestibility using fermentation properties of different probiotics
9个月前
已完结
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