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130 积分 2025-11-11 加入
Effect of High Pressure Processing on the Lipolysis, Volatile Compounds, Odour and Colour of Cheese Made from Unpasteurized Milk
7天前
已完结
Impact of high hydrostatic pressure treatment on physicochemical characteristics, structural characteristics, and functional characteristics of mare milk casein
7天前
已完结
Microbial ecology of artisanal fresh cheese from Sinaloa: Influence of geographic terroir on diversity, functionality, and safety
28天前
已完结
Leuconostoc pseudomesenteroides YT830: a promising lactic acid bacterial starter culture for synbiotic fermented yak milk products as revealed by metabolic and genomic analyses
1个月前
已完结
Impact of milk source on Qula quality – a comparative study of yak and cattle yak Qula
1个月前
已完结
Integrating metabolomics, proteomics, transcriptomics, and genomics to enhance the flavor-modulating capacity of lactic acid bacteria in fermented beverages
3个月前
已完结
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese
3个月前
已完结
A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds
3个月前
已完结
An In-depth Exploration of Non-Dairy Probiotics: Demystifying Regulations, Sources, and Mechanisms
4个月前
已完结
Off-flavors generated during long-term ambient storage of pasteurized drinking yogurt from skim milk
4个月前
已完结
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