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50 积分 2024-09-09 加入
Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles
2天前
已完结
Steam explosion modified pea peptides alleviates hepatosteatosis by regulating lipid metabolism pathways and promoting autophagy
2个月前
已完结
Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges
2个月前
已完结
The effects of <i>Lactobacillus</i> fermentation on the quality changes and flavor characteristics of <i>Aronia melanocarpa</i> juice using physicochemical analysis and electronic nose techniques
2个月前
已完结
Lactic acid fermentation of goji berries (Lycium barbarum) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice
2个月前
已完结
What is the place of the full crown in restorative dentistry?
2个月前
已完结
Targeted metabolomics of phenolic and volatile compounds during the fermentation of a potential probiotic tofu whey beverage
3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
4个月前
已完结
Enhancing fermented vegetable flavor with Lactobacillus plantarum and Rhodotorula mucilaginosa
6个月前
已完结
Enhancing fermented vegetable flavor with Lactobacillus plantarum and Rhodotorula mucilaginosa
6个月前
已完结
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