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90 积分 2024-11-15 加入
Applications of Probiotics in Soy Milk Fermentation: Flavor Improvement, Texture Optimization, and Functional Component Transformation
27天前
已完结
Species of Gas-Producing Spoilage Microorganisms in Food and Their Control Techniques: A Comprehensive Overview of Recent Advances
1个月前
已完结
A promising starter strain for enhanced soy milk fermentation: Improving stability and flavor by mitigating beany flavor while enriching fruity aromas
1个月前
已完结
Suitability analysis of probiotic lactic acid bacteria for soy yogurt fermentation: Impact on flavor, texture, and sensory properties
1个月前
已完结
Techno-Functional Properties of Plant-Based Milk Alternatives and Beverages: A Systematic Review
1个月前
已完结
Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review
1个月前
已完结
Fucoidan Supplementation Relieved Kidney Injury and Modulated Intestinal Homeostasis in Hyperuricemia Mice
2个月前
已完结
Effects of removing phytic acid on the bioaccessibility of Ca/Fe/Zn and protein digestion in soymilk
2个月前
已完结
1H NMR-based chemometric metabolomics characterization of soymilk fermented by Bacillus subtilis BSNK-5
3个月前
已完结
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