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150 积分 2024-10-21 加入
Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics
4天前
求助中
Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough
4天前
已完结
Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread
4天前
已完结
Research Advances and Application Prospects of Lactic Acid Bacteria Fermentation of Chinese Herbal Medicines
1个月前
已关闭
Monitoring Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Using High-Throughput UV-Vis Spectroscopy
2个月前
已完结
Non-targeted metabolomics analysis of fermented traditional Chinese medicine and its impact on growth performance, serum biochemistry, and intestinal microbiome of weaned lambs
3个月前
已完结
Kamchatka Berry (Lonicera caerulea L.) Pomace Bioferment as an Innovative Cosmetic Raw Material
3个月前
已完结
The Effect of Lactic Acid Fermentation on Extraction of Phenolics and Flavonoids from Sage Leaves
3个月前
已关闭
Probiotic Fermentation: A Strategy to Induce the Significant Amplification of Phenolics and Bioactivity in Milk Thistle Seeds
3个月前
已关闭
A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium
3个月前
已完结
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