Lv3
280 积分 2024-08-13 加入
Impact of co-fermentation of Saccharomyces cerevisiae and Pichia kluyveri on the metabolic characteristics of the flavor compounds in mulberry wine
9小时前
待确认
Aromatic composition and sensory characteristics of passion fruit wine fermented by different indigenous non-Saccharomyces yeast strains
15小时前
已完结
Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine
18天前
已完结
The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa
25天前
已完结
Co-cultivation effects of Lactobacillus plantarum and Pichia pastoris on the key aroma components and non-volatile metabolites in fermented jujube juice
26天前
已完结
Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of Malus toringoides fruit juice
26天前
已完结
Fermentation of Sapodilla juice with Lactobacillus acidophilus: Fermentation kinetics and evaluation of functional properties
1个月前
已完结
Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential
1个月前
已完结
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices
1个月前
已完结
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages
1个月前
已完结
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