Lv11
40 积分 2023-10-11 加入
저염 Sauerkraut （fermented cabbage）의 미생물 및 이화학적 품질 특성
1个月前
已关闭
Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes
1个月前
已完结
Evaluation and comparison ofphysicochemical properties, volatile substances, and microbial communities ofleaf mustard (Brassica juncea var. multiceps) under natural and inoculated fermentation
1个月前
已完结
Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties
3个月前
已完结
Evaluation and comparison of physicochemical properties, volatile substances, and microbial communities of leaf mustard (Brassica juncea var. multiceps) under natural and inoculated fermentation
9个月前
已完结
Evaluation and comparison of physicochemical properties, volatile substances, and microbial communities of leaf mustard (Brassica juncea var. multiceps) under natural and inoculated fermentation
9个月前
已完结
Effects of Ingredients on the Its Quality Characteristics during Kimchi Fermentation
10个月前
已关闭
Effects of inoculation with a binary mixture of Lactobacillus plantarum and Leuconostoc citreum on cell wall components of Chinese Dongbei suancai
10个月前
已完结
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