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30 积分 2025-08-30 加入
Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage
10个月前
已完结
Lactiplantibacillus plantarum ZFM55 improves texture and flavor of yogurt, increases beneficial metabolites, and the co-fermented yogurt promotes human gut microbiota health
10个月前
已完结
Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and co-culture with Kluyveromyces marxianus
10个月前
已完结
Influence of guabiroba pulp (campomanesia xanthocarpa o. berg) added to fermented milk on probiotic survival under in vitro simulated gastrointestinal conditions
10个月前
已完结
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