Lv11
20 积分 2024-09-23 加入
Changes of Bioactive Components and Antioxidant Capacity of Pear Ferment in Simulated Gastrointestinal Digestion In Vitro
5天前
已完结
Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation
5天前
已完结
Insights into the volatile flavor and quality profiles of loquat (Eriobotrya japonica Lindl.) during shelf-life via HS-GC-IMS, E-nose, and E-tongue
5天前
已完结
Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice
5天前
已完结
Effects of fermentation with different lactic acid bacteria on the physicochemical, electronic sensory, and aroma profiles of heat-sterilized tomato juice
5天前
已完结
Production of GABA-enriched tomato juice by Lactiplantibacillus plantarum KB1253
5天前
已完结
Chemical composition and sensory properties of fermented citrus juice using probiotic lactic acid bacteria
6天前
已完结
Effects of components in culture medium on glutamate decarboxylase activity and γ-aminobutyric acid accumulation in foxtail millet (Setaria italica L.) during germination
13天前
已完结
Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice
17天前
已完结
Chemical composition and sensory properties of fermented citrus juice using probiotic lactic acid bacteria
17天前
已完结
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