Lv11
20 积分 2025-10-03 加入
A Study on the mechanism of flavor improvement in liquid tea by mixed fermentation with Pichia cactophila and Lactobacillus paracasei
11天前
已完结
Alleviating the damaged effects of mulberry polyphenols on the lipid retention capacity of myofibrillar protein: focusing on the gelling and emulsifying property improved by citrus fiber
3个月前
已完结
Monascus fermentation enhances the lipid-lowering properties of ginseng in vivo and component assay
3个月前
已完结
Molecular mechanism of the interactions between coffee polyphenols and milk proteins
7个月前
已完结
Microbial interactions and ecology in fermented food ecosystems
10个月前
已完结
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