Lv3
210 积分 2025-09-12 加入
Improving the flavor, bioactivity, and metabolic characteristics of corn silk by probiotic co-fermentation
29天前
已完结
Solid-state fermentation with lactic acid bacteria of citric acid degrading for hawthorn fruit improvement: Sensory, flavor, antioxidant properties
29天前
已完结
Impact of lactic acid bacterial fermentation on the chemical composition, antioxidant capacities and flavor properties of dandelion
29天前
已完结
Selection of novel starter lactic acid bacteria with probiotic potential native to chilto (Solanum betaceum) fruits
29天前
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
1个月前
已完结
Isolation and identification of blueberry-derived lactic acid bacteria and their probiotic, antioxidant, and fermentation properties
1个月前
已完结
Multifunctional lactic acid bacteria from sugarcane juice with probiotic properties for gut adaptation, health benefits, food preservation and quality enhancement
1个月前
已完结
Probiotic and related properties of a novel lactic acid bacteria strain isolated from fermented rose jam
1个月前
已完结
Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria
2个月前
已完结
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