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1870 积分 2023-12-07 加入
The impact of fermentation length and dough composition on the stability of liquid sourdough starters
16小时前
求助中
Improving traditional fermented beverages: How to evolve from spontaneous to directed fermentation
5天前
已完结
The rise of the sourdough: Genome-scale metabolic modeling-based approach to design sourdough starter communities with tailored-made properties
5天前
已完结
Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes
5天前
已完结
Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties
5天前
已完结
The impact of fermentation length and dough composition on the stability of liquid sourdough starters
5天前
已关闭
Isolation and identification of lactic acid bacteria with phytase activity from sourdough
6天前
已完结
History and Social Aspects of Sourdough
6天前
已完结
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
6天前
已完结
How fermentation by lactic acid bacteria can address safety issues in legumes food products?
6天前
已完结
Trends in the incidence, mortality and clinical outcomes in patients with ventricular septal rupture following an ST-elevation myocardial infarction
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