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1870 积分 2024-11-14 加入
Soybean fermentation: Microbial ecology and starter culture technology
2天前
已完结
Recent Research Progress on the Application of Plant-Based Nanocellulose in the Food Industry
4天前
已完结
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
6天前
已完结
Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt
6天前
已完结
Appropriate starter culture technologies for small-scale fermentation in developing countries
7天前
已完结
Genus-Wide Assessment of Antibiotic Resistance in Lactobacillus spp
7天前
已完结
Probiotic potential and safety properties of Limosilactobacillus fermentum A51 with high exopolysaccharide production
7天前
已完结
Camel milk-derived Lentilactobacillus parabuchneri L-185 produces acid-associated metabolites that inhibit MRSA growth and biofilm formation in milk
7天前
已完结
Effects of different lactic acid bacteria on volatile compounds in fermented mixed soy beverage
8天前
已完结
Effect of a co-fermentation system with high-GABA-yielding strains on soymilk properties: microbiological, physicochemical, and aromatic characterisations
8天前
已完结
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