Lv11
90 积分 2024-09-19 加入
Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics
23天前
已完结
Pectin based gels and their advanced application in food: from hydrogel to emulsion gel
2个月前
已完结
Detection of biogenic amines using a ylidenemalononitrile enamine-based fluorescence probe: Applications in food quality control
2个月前
已完结
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
2个月前
已完结
Evaluation of the Effect of Food Products Containing Prebiotics and Bacillus subtilis HU58 on the Gut Microbial Community Activity and Community Composition Using an In Vitro M-SHIME® Model
3个月前
已完结
Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product
4个月前
已完结
From probiotic fermentation to functional drinks: a review on fruit juices with lactic acid bacteria and prebiotics
4个月前
已完结
Effect and mechanism of functional compound fruit drink on gut microbiota in constipation mice
4个月前
已完结
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