Lv3
268 积分 2024-09-23 加入
Dynamic variations in the volatile aromatic compound profile of jujube pulp during fermentation by mixed microbial cultures
4个月前
已完结
Coproduction of bacterial cellulose and pear vinegar by fermentation of pear peel and pomace
6个月前
已完结
Production of Vinegar from Pear Juice and Comparative Analysis of its Quality with Apple Juice Vinegar
6个月前
已完结
Quality characteristics of fermented vinegars using pear
6个月前
已关闭
Sensory quality and Metabolomic fingerprinting of Lacticaseibacillus paracasei-derived fermented soymilk beverages: Impact of starter strain and storage
7个月前
已完结
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage
7个月前
已完结
Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability
7个月前
已完结
Effects of dual-strain fermentation on physicochemical properties of Rosa roxburghii Tratt and coix seed beverage
7个月前
已完结
Evaluating the changes in phytochemical composition, hypoglycemic effect, and influence on mice intestinal microbiota of fermented apple juice
7个月前
已完结
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