Lv41
790 积分 2025-03-11 加入
Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations
2个月前
已完结
Improving the quality and flavor of radish paocai by inoculating with Lactobacillus plantarum‐1 and Leuconostoc mesenteroides‐7
2个月前
已完结
Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life
3个月前
已完结
Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation
3个月前
已完结
Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation
3个月前
已完结
Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi
3个月前
已关闭
Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels
4个月前
已完结
Duckweed protein: Extraction, modification, and potential application
4个月前
已完结
Optimization of the extraction of duckweed protein and its application as an antioxidant composite membrane in blueberry preservation
4个月前
已完结
Innovative Integration of Duckweed Proteins: Enhancing the Nutritional and Textural Properties of Snack Bars, Roll Breads, and Muffins Enhancing Baked Goods With Duckweed Protein
5个月前
已完结
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