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114 积分 2024-10-12 加入
Construction of synthetic microbial community to modulate the sensory quality in kombucha fermentation
21小时前
待确认
INFOGEST static in vitro simulation of gastrointestinal food digestion
18天前
已完结
Effect of fermentation methods on the quality and in vitro antioxidant properties of Lycium barbarum and Polygonatum cyrtonema compound wine
24天前
已完结
Analysis of different fermentation processes of jujube-hawthorn fermented beverage based on untargeted metabolomics and GC–MS
29天前
已完结
Indole derivatives from lactic acid bacteria in fermented foods: Biosynthesis, functional activities, and implications for food quality and human health
29天前
已完结
Characterization of the effect of Levilactobacillus brevis CGMCC 1.5954 combined with Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953 on the red bean sprouts GABA-enriched fermented milks
30天前
已完结
Strain-specific effects of lactic acid bacteria on rambutan juice fermentation: Insights from physicochemical, volatile, and non-volatile profiles
1个月前
已完结
Untargeted metabolomics analysis of foxtail millet fermented with Pleurotus geesteranus: Insights into the nutritional and antioxidant profiles
1个月前
已完结
Compare the chemical profiling of Ziziphi Spinosae Semen and Ziziphi Mauritianae Semen using untargeted metabolomics
4个月前
已完结
Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice
4个月前
已完结
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