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570 积分 2024-08-13 加入
Metabolomic and volatile compound analysis of lactic acid bacteria-fermented mulberry juice: Implications for functional beverage development
13小时前
待确认
Comparative mono- and co-culture fermentation of Parijoto (Medinilla speciosa Blume) juice: strain-specific metabolomic signatures and functional profiles of an underutilized Indonesian fruit
20小时前
待确认
Slight Fermentation with Lactobacillus fermentium Improves the Taste (Sugar:Acid Ratio) of Citrus ( Citrus reticulata cv. chachiensis) Juice
20小时前
待确认
The Impact of Fermentation on the Antioxidant Activity of Food Products
20小时前
待确认
Effect of high pressure homogenization on mixed juice stability, rheology, physicochemical properties and microorganism reduction
5天前
已完结
Effect of non-Saccharomyces yeast combinations and lactic acid bacteria inoculation timing on fermentation performance and aroma quality of kiwifruit wine
7天前
已完结
Effect of Potato Pulp Pectic Polysaccharide on the Stability of Acidified Milk Drinks
8天前
已完结
Sensory properties of 6‐ and 18‐month‐stored wines made with pectinase‐producing non‐Saccharomyces yeasts
8天前
已完结
Elucidating the structural and functional properties of pectin from cloudy pomelo juice and its role in cloud stability
8天前
已完结
Effect of particle size on the stability and flavor of cloudy apple juice
9天前
已完结
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