Lv41
640 积分 2026-01-05 加入
Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk
1个月前
已完结
Application of Probiotics in Cats and Dogs: Benefits and Mechanisms
2个月前
已完结
Omics-based analysis of Akkermansia muciniphila cultivation in food-grade media
6个月前
已完结
Effects of modified-BHI medium on the growth and metabolites of Akkermansia muciniphila
8个月前
已完结
Insights into flavor quality and metabolites profiles of fresh cheese with different probiotics by SPME-GC-MS and untargeted metabolomics
8个月前
已完结
Oat-based postbiotics ameliorate high-sucrose induced liver injury and colitis susceptibility by modulating fatty acids metabolism and gut microbiota
8个月前
已完结
Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system
8个月前
已完结
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