Lv4
570 积分 2024-08-13 加入
Effect of non-Saccharomyces yeast combinations and lactic acid bacteria inoculation timing on fermentation performance and aroma quality of kiwifruit wine
6小时前
待确认
Effect of Potato Pulp Pectic Polysaccharide on the Stability of Acidified Milk Drinks
1天前
待确认
Sensory properties of 6‐ and 18‐month‐stored wines made with pectinase‐producing non‐Saccharomyces yeasts
1天前
待确认
Elucidating the structural and functional properties of pectin from cloudy pomelo juice and its role in cloud stability
1天前
待确认
Effect of particle size on the stability and flavor of cloudy apple juice
2天前
已完结
A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trends
2天前
已完结
Effects of Acidity on the Stabilities of Cloudy Apple Juice
2天前
已完结
Evaluation of physical stability of high pressure homogenization treatment cloudy ginkgo beverages
2天前
已完结
Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and in vitro digestion
2天前
已完结
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods
2天前
已完结
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