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202 积分 2025-10-13 加入
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities
7天前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
17天前
已完结
Nutritional quality and nutrient bioaccessibility in sourdough bread
24天前
已完结
Nutritional quality and nutrient bioaccessibility in sourdough bread
24天前
已关闭
Fermented soy milk with cholesterol-lowering potential: Probiotics screening, physicochemical properties, antioxidant activity and volatile composition
25天前
已完结
Bioactivity of soy-based fermented foods: A review
25天前
已完结
The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine
26天前
已完结
Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer
1个月前
已完结
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities
1个月前
已完结
Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices
1个月前
已完结
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