Lv11
82 积分 2025-06-19 加入
Mechanism of flavor formation in Suansun fermented by Lactiplantibacillus plantarum during a three-stage flavor formation model
1小时前
待确认
Preparation, separation and identification of novel hypocholesterolemic peptides from wheat germ: An in vitro and in silico study
4天前
已完结
Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage
4天前
已完结
Characterization and production of novel antioxidative peptides derived from fermented goat milk by L. fermentum
4天前
已完结
Construction of walnut protein/tea polyphenol/alginate complex for enhancing heat and gastrointestinal tolerance of lactic acid bacteria
4天前
已完结
A compendium of wheat germ: Separation, stabilization and food applications
4天前
已完结
Cremastra appendiculata polysaccharides improve stress resistance and prolong the lifespan of Caenorhabditis elegans via daf-16 in the insulin signaling pathway
5天前
已完结
Volatile compound dynamics in oats solid-state fermentation: A comparative study of Saccharomyces cerevisiae A3, Lactococcus lactis 4355, and Lactobacillus plantarum 2329 inoculations
12天前
已完结
Unraveling the complex nexus: Interplay of volatile compounds, free amino acids, and metabolites in oat solid state fermentation
12天前
已完结
Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria
13天前
已完结
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