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340 积分
2023-12-12 加入
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Quality improvement of fermented chili pepper by inoculation of Pediococcus ethanolidurans M1117: Insight into relevance of bacterial community succession and metabolic profile
5天前
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Quality improvement of fermented chili pepper by inoculation of Pediococcus ethanolidurans M1117: Insight into relevance of bacterial community succession and metabolic profile
5天前
已关闭
Effects of assorted radishes on the flavor development and bacterial community succession of radish paocai during fermentation
13天前
已完结
Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai
17天前
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
18天前
已完结
Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage
18天前
已完结
Improving method, properties and application of polysaccharide as emulsifier
19天前
已完结
Emulsification performance and stabilization mechanism of okra polysaccharides with different structural properties
19天前
已完结
Hydrocolloid application in yogurt: Progress, challenges and future trends
19天前
已完结
Influence of addition modified starches as stabilizer on physicochemical and textural properties of camel's milk yoghurt
20天前
已完结
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