Lv7
5000 积分 2022-03-29 加入
Fermented food microbiome: influence on oral and gut microbiota, and human health
16天前
已完结
Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork
1个月前
已完结
Fermentation substrate drives flavordifferentiation: ulti-omics analysis offlavor formation mechanisms in sour meatfermented by various grains
1个月前
已完结
Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding
4个月前
已完结
Multifunctional Properties of Vinegar‐Derived Acetic Acid Bacteria and Lactic Acid Bacteria: Innovative Potential Probiotics
5个月前
已完结
Engineering a Thermoresistant and Adaptable Nondigestible Carbohydrate Matrix With Bacillus clausii for Controlled Probiotic Delivery in Food Matrices
5个月前
已完结
The Effect of Adding Different Varieties of Osmanthus on the Antioxidant Activity and Flavor of Barley Beer
5个月前
已完结
Evaluation of the Technological Properties of Dried Attieke Ferments
5个月前
已完结
Enhancement of Bioactivity and Flavor Profiles of Tartary Buckwheat Through Kombucha Fermentation by Enrichment of Lactobacillus bulgaricus
5个月前
已完结
Montenegrin Sudžuk Fermented Sausage Uncovered: Native Microbiota, Volatile Compounds, Physicochemical‐Structural Characterization and Assessment of Safety Profile
5个月前
已完结
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