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206 积分 2025-11-18 加入
Nisin: From a structural and meat preservation perspective
9天前
已完结
Production of GABA in milk fermented by Bifidobacterium adolescentis strains selected on the bases of their technological and gastrointestinal performance
9天前
已完结
Response mechanisms to acid stress of acid-resistant bacteria and biotechnological applications in the food industry
9天前
已完结
Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China
9天前
已完结
Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production
9天前
已完结
Regulation of auxotrophic lactobacilli growth by amino acid cross-feeding interaction
10天前
已完结
Discovery of lactic acid bacteria with high nucleoside degradation and low purine production in tomato sour soup
10天前
已完结
A comprehensive review of apigenin a dietary flavonoid: biological sources, nutraceutical prospects, chemistry and pharmacological insights and health benefits
10天前
已完结
Extracellular microbial proteases with specificity for plant proteins in food fermentation
10天前
已完结
Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation
21天前
已完结
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