Lv4
610 积分 2026-04-14 加入
Dynamic variations in the volatile aromatic compound profile of jujube pulp during fermentation by mixed microbial cultures
6天前
已完结
Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation
6天前
已完结
Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating
6天前
已完结
Interval ANOVA simultaneous component analysis (i-ASCA) applied to spectroscopic data to study the effect of fundamental fermentation variables in beer fermentation metabolites
10天前
已完结
Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods
11天前
已完结
Transcriptomics and metabolomics reveal effects of Lactiplantibacillus plantarum NCU116 fermentation on carrot flavor
23天前
已完结
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
1个月前
已完结
Multilayer co-encapsulation of probiotics and γ-amino butyric acid (GABA) using ultrasound for functional food applications
2个月前
已完结
Synthesis and Characterization of γ-N-(2-Furoylmethyl)aminobutyric Acid
2个月前
已完结
Degradation kinetics of vitamin B12 in model systems of different pH and extrapolation to carrot and lime juices
3个月前
已完结
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