Lv12
30 积分 2025-04-03 加入
Effect of Fermentation on Antioxidant Properties of Red Cabbages
1小时前
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Facile bioconversion of vegetable food waste into valuable organic acids and green fuels using synthetic microbial consortium
1小时前
已完结
Effect of Microencapsulation on the Development of Antioxidant Activity and Viability of Lactobacillus acidophilus LA5 in Whey Drink During Fermentation
1小时前
已完结
Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris)
22小时前
已完结
Effects of Inoculated Starter of Lactic Acid Bacteria on Quality and Microbial Diversity of Pickled Wax Gourd in Eastern Zhejiang
1个月前
已完结
Investigating the role of Lactiplantibacillus plantarum vs. spontaneous fermentation in improving nutritional and consumer safety of the fermented white cabbage sprouts
1个月前
已完结
EFFECT OF FERMENTATION ON NITRATE, NITRITE AND ORGANIC ACID CONTENTS IN TRADITIONAL PICKLED CHINESE CABBAGE
1个月前
已完结
Waste to worth: vegetable wastes as animal feed
1个月前
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Mycobiota and mycotoxins in malted barley and brewer’s spent grain from Argentinean breweries
2个月前
已完结
Brewers' spent grain: A review of its potentials and applications
2个月前
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