Lv3
260 积分 2025-09-12 加入
Changes of Quality in the Fruits of Prunus mume during Deacidification by Fermentation with Lactobacillus Fermentium
1个月前
已完结
Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices
1个月前
已完结
Dynamic changes in physicochemical characteristics, bioactivity and flavor profile of fermented strawberry juice by Lactiplantibacillus plantarum
1个月前
已完结
Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices
2个月前
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
2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
2个月前
已完结
Improving the flavor, bioactivity, and metabolic characteristics of corn silk by probiotic co-fermentation
3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
3个月前
已完结
Impact of lactic acid bacterial fermentation on the chemical composition, antioxidant capacities and flavor properties of dandelion
3个月前
已完结
Selection of novel starter lactic acid bacteria with probiotic potential native to chilto (Solanum betaceum) fruits
3个月前
已完结
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