Lv2
160 积分 2023-12-12 加入
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
3天前
已完结
Controlled ethylene-releasing from V-type starch coated with sodium alginate for banana ripening via changing the humidity of environment
22天前
已完结
Soy protein degradation drives diversity of amino-containing compounds via Bacillus subtilis natto fermentation
25天前
已完结
Functional yogurt fermented by two‐probiotics regulates blood lipid and weight in a high‐fat diet mouse model
25天前
已完结
Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages
25天前
已完结
Effect of dried honey powder on the quality and flavor of Chinese steamed buns premicrofermented with Pediococcus pentosaceus
25天前
已完结
Effects of the coculture of Pediococcus pentosaceus and Saccharomyces cerevisiae with different leavening ability on the quality and volatile organic compounds of Chinese steamed bread
25天前
已完结
Genomic characterization and probiotic potential assessment of an exopolysaccharide-producing strain Pediococcus pentosaceus LL-07 isolated from fermented meat
25天前
已完结
Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress
25天前
已完结
The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles
25天前
已完结
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