Lv5
1040 积分 2024-09-09 加入
Ultrasound pre-treatment of Ginkgo biloba leaves enhances the functional and sensory properties of the fermented beverage
2个月前
已完结
Enrichment of γ-aminobutyric acid (GABA) in a legume-based beverage through the fermentation by Lactiplantibacillus plantarum
3个月前
已完结
Comparison of Odor Mitigation in Squid Cartilage Fermented by Saccharomyces cerevisiae and Lactobacillus plantarum
3个月前
已完结
Boosting health: Candida phyllophila J14–4 fermentation enhances angiotensin-converting enzyme inhibition and antihypertensive properties in wheat wort
3个月前
已完结
Enhanced bioactivity of honeysuckle-Cassia seeds extracts through Lactobacillus acidophilus and Bacillus subtilis co-fermentation: Impact on alcoholic liver disease and gut microbiota
7个月前
已完结
Mixed microbial fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae increases the nutritional bioactive components and flavor substances of pigmented quinoa
7个月前
已完结
Microbial Community and Flavor Metabolite Interactions in the Fermentation of Zao Chili Enhanced by Lactiplantibacillus plantarum CZ-3 and Saccharomyces cerevisiae
7个月前
已完结
Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles
8个月前
已完结
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