Lv4
750 积分 2024-12-19 加入
Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time
12天前
已完结
Extending shelf life of fresh noodles with nisin producer Lactococcus lactis subsp. lactis fermented sourdough and characteristic changes during storage
12天前
已完结
Effect of pre-treated wheat bran on semi-dried whole wheat noodles for extending shelf-life and improving quality characteristics
13天前
已完结
Extending shelf life of fresh noodles with nisin producer Lactococcus lactis subsp. lactis fermented sourdough and characteristic changes during storage
13天前
已完结
Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese
13天前
已完结
Enhancing the quality of highland barley noodles by Lactobacillus plantarum pre-fermentation: Insights into its underlying mechanism
14天前
已完结
Improvement of tomato sour soup fermentation by Lacticaseibacillus casei H1 addition
14天前
已完结
Influence of acid-reducing Saccharomyces cerevisiae on the microbial communities and metabolites of Suanyu
14天前
已完结
In vitro digestion of pectin- and mango-enriched diets using a dynamic rat stomach-duodenum model
17天前
已完结
An advanced near real dynamicin vitrohuman stomach system to study gastric digestion and emptying of beef stew and cooked rice
19天前
已完结
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