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90 积分 2022-09-25 加入
Lactic acid bacteria fermentation improves the physicochemical properties, bioactivity, and metabolic profiles of lychee pulp
14小时前
已完结
Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
14小时前
已完结
Recent advances in Lactobacillus plantarum fermentation in modifying fruit‐based products: Flavor property, bioactivity, and practical production applications
3天前
已完结
Effects of thermal drying methods on characteristic volatile organic compounds in Rosa roxburghii pomace
24天前
已完结
Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics
24天前
已完结
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice
1个月前
已完结
Enhancing fermented vegetable flavor with Lactobacillus plantarum and Rhodotorula mucilaginosa
3个月前
已完结
Mechanism of promoting okara insoluble to soluble dietary fiber by high-pressure homogenization-microbial fermentation
3个月前
已完结
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice
3个月前
已完结
Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
3个月前
已完结
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