Lv2
158 积分 2024-11-15 加入
Recent advance in modification strategies and applications of soy protein gel properties
9天前
已完结
Food structure revisited
9天前
已完结
Changes of unique flavor substances and metabolic pathway brought by Lacticaseibacillus rhamnosus WH. FH-19 fermented milk during fermentation and storage stage: HS-SPME-GC-MS and HPLC-MS-based analysis
1个月前
已完结
GC×GC-TOFMS and LC-ESI-MS/MS based flavoromics and metabolomics studies on the lactic acid bacteria fermentation of soymilks with dairy milk as the reference
1个月前
已完结
Preparation, characterization and the in vitro bile salts binding capacity of celery seed protein hydrolysates via the fermentation using B. subtilis
1个月前
已完结
Fermented soy milk with cholesterol-lowering potential: Probiotics screening, physicochemical properties, antioxidant activity and volatile composition
1个月前
已完结
Phenolic compounds and plant extracts as potential natural anti-obesity substances
1个月前
已完结
Multidimensional synergy between yeast and lactic acid bacteria: mechanisms, quality formation, and precision fermentation strategies
2个月前
已完结
Latest developments in food-grade delivery systems for probiotics: A systematic review
3个月前
已完结
Osmotic tolerance in Saccharomyces cerevisiae : Implications for food and bioethanol industries
4个月前
已完结
皖公网安备34019202002308
