Lv2
200 积分 2023-10-08 加入
Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior
6个月前
已完结
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose
8个月前
已完结
The synergistic effects of Lactobacillus casei HDS-01-konjac glucomannan synbiotic: probiotic potential and in vitro fecal fermentation
8个月前
已完结
Novel cellulose-PVA bioactive aerogels with Portulaca oleracea extracts for chilled meat preservation: Antimicrobial efficacy and microbial community modulation
8个月前
已完结
Lactic acid bacteria growth promoters from Spirulina platensis
9个月前
已完结
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