Lv45
500 积分 2024-08-13 加入
Co‐fermentation metabolism characteristics of apple vinegar with Acetobacter pasteurianus and Lactobacillus plantarum
1天前
待确认
Co‐fermentation metabolism characteristics of apple vinegar with Acetobacter pasteurianus and Lactobacillus plantarum
2天前
已完结
Addition of Lactobacillus fermentum to Fermented Sea Buckthorn (Hippophae rhamnoides L.) Fruit Vinegar Significantly Improves Its Sour Taste
4天前
已完结
Effect of Lactiplantibacillus plantarum MX14 and Pichia membranifaciens PY33 co-fermentation on quality characteristics of red sour soup
22天前
已完结
Differences in volatility and organoleptic characteristics of mixed and sequential fermentation of mulberry fruit juices by Weissella confusa and Pichia kudriavzevii using metabolomics analysis
22天前
已完结
Study on Nutritional Characteristics, Antioxidant Activity, and Volatile Compounds in Non-Saccharomyces cerevisiae–Lactiplantibacillus plantarum Co-Fermented Prune Juice
23天前
已完结
Effect of the Mixed Inoculation of Lactic Acid Bacteria and Non-Saccharomyces on the Quality and Flavor Enhancement of Fermented Mango Juice
24天前
已完结
Sensory quality and Metabolomic fingerprinting of Lacticaseibacillus paracasei-derived fermented soymilk beverages: Impact of starter strain and storage
1个月前
已完结
Effect of Lactobacillus plantarum 1243 fermentation on quality properties and metabolome of Aronia melanocarpa (Michx.) elliott juice
1个月前
已完结
Changes in Antioxidant and Flavor Profiles of Raspberry, Blackberry, and Mulberry Juices Fermented by Urolithin A-Producing Limosilactobacillus fermentum FUA033
1个月前
已完结
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