Lv2
134 积分 2024-09-23 加入
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
31分钟前
待确认
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
1天前
已完结
A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trends
1天前
已完结
The Carbohydrate Metabolism of Lactiplantibacillus plantarum
1天前
已完结
Integrative microbiomics, metabolomics, and network pharmacology reveal microbial communities and flavor dynamics during traditional acetic acid fermentation of Shanxi aged vinegar
30天前
已完结
Mixed fermentation improved apple juice quality: juice characteristics and mechanism
1个月前
已关闭
Nutritional Value Improvement of Oats by Solid-State Fermentation with Monascus purpureus
1个月前
已完结
Novel molecular mechanisms of gamma-aminobutyric acid production mediated by LuxS/AI-2 quorum sensing system in Limosilactobacillus fermentum B41
1个月前
已完结
In vitro screening and characterization of lactic acid bacteria from Lithuanian fermented food with potential probiotic properties
1个月前
已完结
A novel multifunctional Lactiplantibacillus plantarum HMPM2111 strain: antibacterial and anti-inflammatory effects against stresses caused by pathogenic bacteria
1个月前
已完结
皖公网安备34019202002308
