Lv52
1122 积分 2025-10-11 加入
Brettanomyces bruxellensis yeasts: impact on wine and winemaking
10天前
已完结
Isolation and characterization of Acetobacter tropicalis from kombucha as an acid-tolerant, high-yield producer of bacterial cellulose
1个月前
已关闭
Exploring the dynamic characteristic of typical kombucha induced by symbiotic microbiota succession from four Chinese regions: A comprehensive analytical framework
2个月前
已完结
The flavor analysis of three table grapes (Shine Muscat, Kyoho, and Muscat of Alexandria) and their flavor prediction based on machine learning
2个月前
已完结
Deciphering flavor profile and metabolic pathways in black chokeberry Co-fermented by Lactiplantibacillus plantarum and Hansenula sp. via integrated volatilomics and metabolomics
2个月前
已完结
Effects of kombucha‐derived microbial fermentation on the flavor profile of grape fruit pulp based on electronic nose analysis, HPLC , GC‐MS and GC ‐ IMS
4个月前
已完结
In vitro evaluation of the hypoglycemic properties of lactic acid bacteria and its fermentation adaptability in apple juice
5个月前
已完结
Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf
5个月前
已完结
Kombucha Fermentation Enhanced the Flavor and Functional Properties of Blackberry Juice Beverage
5个月前
已完结
Preparation of high polyphenol-low caffeine instant tea powder by exploring and regulating the changes of key functional compounds during kombucha fermentation
5个月前
已完结
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