Lv2
140 积分 2024-11-22 加入
Exploring the link between microbial community structure and flavour compounds of traditional fermented yak milk in Gannan region
14天前
已完结
Protein and Polysaccharide Complexes for Alleviating Freeze-Induced Damage in Sour Cream and Yogurt
20天前
已完结
Elucidation on the destabilization mechanism of whipping creams during static storage
2个月前
已完结
Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese
2个月前
已完结
Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour cream
3个月前
已完结
Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt
3个月前
已完结
Fermentation properties of lactic acid bacteria from traditional dairy products and their application in yogurt
3个月前
已关闭
Comparative Probiogenomics Analysis of Limosilactobacillus fermentum 3872
3个月前
已完结
Influence of substituting milk powder for whey powder on yoghurt quality
3个月前
已完结
Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt
3个月前
已完结
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