Lv1
30 积分 2024-12-15 加入
Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt
6小时前
待确认
Health potential of fermented goat dairy products: composition comparison with fermented cow milk, probiotics selection, health benefits and mechanisms
25天前
已完结
Goat Milk: A Versatile Dairy Alternative with Unique Health Benefits and Functional Properties
25天前
已完结
Rheological and textural characteristics of fermented sour creams with different combination ratios of kappa- and iota-carrageenan gums
1个月前
已完结
Latilactobacillus sakei CCFM1267 enhances fermentation and probiotic properties in fermented milk: A focus on metabolomics and physicochemical analysis
1个月前
已完结
Unraveling microstructure and water behavior in diverse food matrices using low-frequency NMR (LF-NMR) on proton: a specific look at 1H-LF-NMR results interpretation
3个月前
已完结
Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) “Nabag” Seeds
3个月前
已完结
Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms
4个月前
已完结
Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms
4个月前
已完结
皖公网安备34019202002308
