Lv3
220 积分 2025-09-12 加入
Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices
1天前
已完结
Growth studies of dominant lactic acid bacteria in orange juice and selection of strains to ferment citric fruit juices with probiotic potential
3天前
已完结
Solid-state fermentation with lactic acid bacteria of citric acid degrading for hawthorn fruit improvement: Sensory, flavor, antioxidant properties
3天前
已完结
Improving the flavor, bioactivity, and metabolic characteristics of corn silk by probiotic co-fermentation
1个月前
已完结
Solid-state fermentation with lactic acid bacteria of citric acid degrading for hawthorn fruit improvement: Sensory, flavor, antioxidant properties
1个月前
已完结
Impact of lactic acid bacterial fermentation on the chemical composition, antioxidant capacities and flavor properties of dandelion
1个月前
已完结
Selection of novel starter lactic acid bacteria with probiotic potential native to chilto (Solanum betaceum) fruits
1个月前
已完结
Correlation between the physicochemical and bacteriological qualities of pickled chili pepper (Paojiao) and its nitrite degradation study
1个月前
已完结
Isolation and identification of blueberry-derived lactic acid bacteria and their probiotic, antioxidant, and fermentation properties
2个月前
已完结
Isolation and identification of blueberry-derived lactic acid bacteria and their probiotic, antioxidant, and fermentation properties
2个月前
已完结
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