Lv24
136 积分 2025-09-30 加入
Post-acidification of fermented milk and its molecular regulatory mechanism
1天前
已完结
Camel milk yoghurt: nutritional properties, processing challenges, and emerging market potential
8天前
已完结
Metabolic reprogramming for post-acidification control in fermented milk via post-sterilization treatment
19天前
已完结
感官差异对消费者对酸奶及类似酸奶产品的接受度的影响
3个月前
已完结
骆驼奶酸奶受明胶影响的流变、微观结构和感官特性
3个月前
已完结
由粪肠球菌（Streptococcus macedonicus）发酵单峰骆驼（Camelus dromedarius）牛奶，作为发酵牛奶的潜在替代品
3个月前
已完结
自发发酵骆驼奶中乳酸菌的特性及骆驼奶发酵菌株的选择
3个月前
已完结
Microbial interactions and ecology in fermented food ecosystems
3个月前
已完结
Effects of thermal processing on camel milk: An analysis of protein structure and In vitro digestibility characteristics
3个月前
已完结
dentification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS
4个月前
已关闭
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