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122 积分 2026-05-26 加入
Isolation, purification, identification, and discovery of the antibacterial mechanism of ld-phenyllactic acid produced by Lactiplantibacillus plantarum CXG9 isolated from a traditional Chinese fermented vegetable
15小时前
已完结
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling
16小时前
已完结
Effect of a microencapsulated synbiotic product on microbiology, microstructure, textural and rheological properties of stirred yogurt
13天前
已完结
Construction of DNA Barcode-Tagged Salmonella Strains
15天前
已完结
Deletion of the DEAD-box helicase CshA in Lacticaseibacillus paracasei elicits heightened low-temperature sensitivity and reduced post-acidification capacity
15天前
已完结
Research Progress on Quality Characteristics of Yoghurt and Its Fermentation Enhancement Technology: A Review
1个月前
已完结
Mechanism and application of phenyllactic acid on the control of yogurt post-acidification caused by Lactobacillus bulgaricus
1个月前
已完结
Encapsula tion in an alginate-goats ’ milk-inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt
1个月前
已完结
Protein-Based Probiotic Delivery Systems: Structural Basis, Functional Roles, and Food Applications
1个月前
已完结
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