Lv31
308 积分 2024-10-28 加入
Lactic acid bacteria fermentation of prebiotic-supplemented apple juice: Viable counts and flavor evolution revealed by HS-SPME-GC-MS coupled with electronic sensory and chemometrics
26天前
已完结
Synergistic fungal-enzymatic fermentation of corn straw enhances nutritional value, microbial stability, and bio-feed quality
1个月前
已完结
Synergistic Effect of Microorganisms and Enzymes on Nutritional Value of Corn Stover and Wheat Straw
1个月前
已完结
Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice
1个月前
已完结
Effects of Lactobacillus plantarum NCU1546 fermentation on active components, in vitro uric acid lowering activity and flavor of Lilium
1个月前
已完结
Synergistic fermentation of functional microorganisms improves tobacco flavor quality by remodeling the microbial community and metabolite profiles
1个月前
已完结
The fermentation characteristics of the milk fermented by the combined starter culture of Lactobacillus delbrueckii, Lacticaseibacillus paracasei, and Kluyveromyces marxianus
1个月前
已完结
The potential of lactic acid bacteria in fermented herbs-derived food products
1个月前
已完结
Fermentation interactions and lipid-lowering potential of Monascus purpureus fermented Ginseng
1个月前
已完结
Data-Driven Prediction of Molecular Biotransformations in Food Fermentation
3个月前
已完结
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