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40 积分 2024-12-08 加入
Acetobacter sp. improves the undesirable odors of fermented noni (Morinda citrifolia L.) juice
1天前
已完结
Untargeted metabolomics elucidates the enhanced protective effects of blackberry juice fermented with Lacticaseibacillus paracasei on hypothalamic-pituitary-adrenal (HPA) axis neuronal dysfunction
6天前
已完结
Improvement of physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri
12天前
已完结
Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage
4个月前
已完结
Transglutaminase modification improved water holding capacity and quality characteristics of Lactiplantibacillus plantarum AHQ-14 fermented milk
4个月前
已关闭
Pediococcus pentosaceus in Fermented Foods: Probiotic Properties and a Multi-Omics Framework for Applications
5个月前
已完结
Changes of Unique Flavor Substances and Metabolic Pathway Brought by Lacticaseibacillus rhamnosus WH. FH-19 Fermented Milk during Fermentation and Storage Stage: HS-SPME-GC-MS and HPLC-MS-based Analysis
6个月前
已完结
Dual cross-linking with tannic acid and transglutaminase improves microcapsule stability and encapsulates lemon essential oil for food preservation
6个月前
已完结
Comparison on properties between normal and A2 bovine milk fermented using commercial bacteria mixed with/without two probiotics from human milk
6个月前
已完结
Comparison on properties between normal and A2 bovine milk fermented using commercial bacteria mixed with/without two probiotics from human milk
7个月前
已完结
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