Lv3
256 积分 2024-12-10 加入
Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica)
6小时前
已完结
Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co‐fermentation on the structure and flavor of wheat noodles
12小时前
已完结
Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting
13小时前
已完结
Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread
8天前
已完结
Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum
12天前
已完结
Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product
22天前
已关闭
Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation
22天前
已完结
Effects of Lactiplantibacillus plantarum and Bacillus subtilis fermentation on the constituents of ground or extruded corn bran
28天前
已完结
Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting
1个月前
已完结
Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
1个月前
已完结
皖公网安备34019202002308
