Lv4
466 积分 2023-12-27 加入
Probiotic characteristics and whole genome sequence analysis of Lactiplantibacillus plantarum L168
1小时前
已完结
Effect of pectin modification based on the fermentation by lactic acid bacteria on drying characteristics and texture of apples
6天前
已完结
Distribution of calcium (Ca) and magnesium (Mg) in the leaves of Brassica rapa under varying exogenous Ca and Mg supply
6天前
已完结
Screening and characterizing indigenous yeasts, lactic acid bacteria, and acetic acid bacteria from cocoa fermentation in Hainan for aroma Development
26天前
已完结
Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria
26天前
已完结
Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability
1个月前
已完结
Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields
1个月前
已关闭
Effect of postharvest storage on potato (Solanum tuberosum L.) texture after pulsed electric field and thermal treatments
1个月前
已完结
Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods
1个月前
已完结
Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem
2个月前
已完结
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