Lv21
186 积分 2024-01-20 加入
Mechanism study on removal of browning pigment from high temperature sterilized lotus rhizome juice by lactic acid bacteria fermentation
3天前
已完结
Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation
13天前
已完结
Effect of vacuum impregnation assisted probiotics fermentation suspension on shelf life quality of freshly cut lotus root
2个月前
已完结
Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage
2个月前
已完结
Bacteriocin production by Lactococcus lactis LL‐HSTU‐FPP strain isolated from fermented rice and evaluation of the biopreservation potentiality of bacteriocin on shrimp
2个月前
已完结
Biofortification of potato nutrition
2个月前
已完结
Bacteriocin production by Lactococcus lactis LL‐HSTU‐FPP strain isolated from fermented rice and evaluation of the biopreservation potentiality of bacteriocin on shrimp
2个月前
已完结
Recent Advancements in Harnessing Lactic Acid Bacterial Metabolites for Fruits and Vegetables Preservation
2个月前
已完结
Effect of various seasoning ingredients on the accumulation of biogenic amines in kimchi during fermentation
2个月前
已完结
Effects of pickle brine and glycine addition on biogenic amine production in pickle fermentation
2个月前
已完结
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