Lv4
700 积分 2024-02-05 加入
Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks
1天前
已完结
Consequences of vacuum evaporation on physicochemical properties, storage stability and in vitro digestion of fermented goat milk
1天前
已完结
Technological challenges in production of goat milk products and strategies to overcome them: a review
1天前
已完结
Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt
2天前
已完结
Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
2天前
已完结
Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria
3天前
已完结
Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins
3天前
已完结
Distinctive proteolytic activity of cell envelope proteinase of Lactobacillus helveticus isolated from airag, a traditional Mongolian fermented mare's milk
3天前
已完结
Analysis of the antioxidant properties of Lactiplantibacillus plantarum EA3 isolated from fermented yak milk based on whole genome sequencing
3天前
已完结
Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder
3天前
已完结
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