Lv6
1800 积分 2023-12-07 加入
Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making
11天前
已完结
Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
11天前
已完结
Improvement of a headspace solid phase microextraction-gas chromatography/mass spectrometry method for the analysis of wheat bread volatile compounds
25天前
已完结
The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast
25天前
已完结
Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp
25天前
已完结
Variation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times
26天前
已完结
Discrimination and characterization of the texture and flavor in commercial Chinese steamed breads collected from different regions: An integrated analysis using multivariate statistical models
26天前
已完结
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
26天前
已完结
Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties
1个月前
已完结
Molecular Identification and Characterization of Lactic Acid producing Bacterial Strains Isolated from Raw and Traditionally Processed Foods of Punjab, Pakistan
1个月前
已关闭
Trends in the incidence, mortality and clinical outcomes in patients with ventricular septal rupture following an ST-elevation myocardial infarction
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