Lv1
14 积分 2024-06-15 加入
Integrated transcriptomics and metabolomics reveal changes during Streptococcus thermophilus JM66 fermentation in milk: Fermentation characteristics, flavor profile, and metabolic mechanism
6个月前
已完结
Metabolic interactions between Lactococcus lactis and commercial starter cultures enhances the quality and flavor of fermented milk
9个月前
已完结
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation
9个月前
已完结
Qualitative analysis of yogurt using VIS-NIR spectroscopy simultaneously allows prediction of the animal origin of milk as well as monitoring of pH and viscosity during yogurt production
9个月前
已完结
Metabolic interactions between Lactococcus lactis and commercial starter cultures enhances the quality and flavor of fermented milk
9个月前
已完结
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation
9个月前
已完结
Sensory-directed characterization of key odor-active compounds in fermented milk
9个月前
已完结
皖公网安备34019202002308
