Lv22
120 积分 2025-10-30 加入
Screening of goaty flavor-inhibiting lactic acid bacteria and their effects on the flavor profiles of goat milk cakes
17天前
已完结
Diversity analysis and function prediction of lactic acid bacteria in natural fermented milk in Mongolia
25天前
已完结
Fermentation characteristics of Lactobacillus helveticus 3-4 and Kazachstania unispora A-3 complex starter: Enhancing the fermentation performance and flavor of koumiss
1个月前
已完结
Spore-forming probiotics Weizmannia coagulans isolated from human breast milk improves on the flavor development using micro-cheese platform
1个月前
已完结
Enhancing dairy-like aromas and reducing beany flavours in mould-ripened soy cheeses
1个月前
已完结
Screening of aroma‐producing lactic acid bacteria and their application in improving the aromatic profile of yogurt
1个月前
已完结
Isolation and characterization of probiotic lactic acid bacteria from local yogurt and development of inulin-based synbiotic yogurt with the isolated bacteria
1个月前
已完结
Screening of aroma‐producing lactic acid bacteria and their application in improving the aromatic profile of yogurt
1个月前
已完结
Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt
1个月前
已完结
Flavor characteristics of natural yak yogurt and the impact of fermentation with isolated strains on flavor compounds in manual yak yogurt
1个月前
已完结
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