Lv614
2410 积分 2024-12-19 加入
A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread
1小时前
已完结
Biopreservation technology of sourdough co-fermented with Fructilactobacillus sanfranciscensis and Propionibacterium freudenreichii: Effects and mechanisms for enhancing bread quality and extending shelf life
1小时前
已完结
Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins
3天前
已完结
Effect of different producing methods on physicochemical and fermentation properties of refrigerated dough
3天前
已完结
Microbes, bioactive compounds, quality characteristics, and structural changes during the storage of Qingke barley fresh noodles
3天前
已完结
Effects of fermentation by different strains on the Physico- chemical properties, quality, and metabolic profile of Rice noodles
3天前
已完结
Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles
4天前
已完结
Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures
6天前
已完结
Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities
8天前
已完结
Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages
8天前
已完结
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