Lv2
102 积分 2024-09-23 加入
Sensory quality and Metabolomic fingerprinting of Lacticaseibacillus paracasei-derived fermented soymilk beverages: Impact of starter strain and storage
5小时前
求助中
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage
24天前
已完结
Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability
24天前
已完结
Effects of dual-strain fermentation on physicochemical properties of Rosa roxburghii Tratt and coix seed beverage
24天前
已完结
Evaluating the changes in phytochemical composition, hypoglycemic effect, and influence on mice intestinal microbiota of fermented apple juice
24天前
已完结
Biotransformation characteristics of urate-lowering probiotic fermented apple juice and potential regulatory mechanisms for ameliorating hyperuricemia via mediating gut microbiota and metabolic pathways
24天前
已完结
Recent advances in Lactobacillus plantarum fermentation in modifying fruit‐based products: Flavor property, bioactivity, and practical production applications
24天前
已完结
探索江水来源的益生菌乳酸菌作为发酵剂:梨汁中的功能特性和发酵性能
1个月前
已完结
鼠李糖乳杆菌发酵枸杞汁的理化特性、生物活性及代谢物变化研究
1个月前
已完结
Novel insights into safety and quality enhancement of low-salt fermented chilies: High-order positively interacting lactic acid bacteria co-fermentation regulates microflora structure, metabolomics, and volatilomics profiles
4个月前
已完结
皖公网安备34019202002308
