Lv21
130 积分 2024-01-23 加入
Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria
3小时前
待确认
High-pressure-induced viable but non-culturable lactic acid bacteria inhibit its post-acidification
3天前
已完结
Black rice stepwise fermentation enhances yogurt gel quality: Solidification rate, texture, LAB distribution and viability persistence
11天前
已完结
Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough
1个月前
已完结
Dietary Fiber-Induced Changes in the Structure and Thermal Properties of Gluten Proteins Studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry
1个月前
已完结
Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria
1个月前
已完结
Effects of mixed starters of plant- and wine-derived L. plantarum on hawthorn juice fermentation: Physicochemical properties, phenolic and volatile profiles
1个月前
已完结
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice
1个月前
已完结
Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae
1个月前
已完结
Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential
1个月前
已完结
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