Lv53
1042 积分 2024-12-08 加入
Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability
15天前
已完结
Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles
15天前
已完结
Effects of different fungal strains on nutritional characteristics, antioxidant activity, and volatile compounds in fermented sugarcane juice
15天前
已完结
Novel lactic fermentation of pomegranate juice by Lactiplantibacillus plantarum preserves polyphenolic profile, bioactivity and sensory acceptance
15天前
已关闭
Bio–enhancement of Polygonatum cyrtonema Hua beverage: Improved bioactive ingredients and volatile flavor profiles through rapid fermentation with Lactiplantibacillus plantarum FN107
15天前
已完结
Effects of dual-strain fermentation on physicochemical properties of Rosa roxburghii Tratt and coix seed beverage
30天前
已完结
Components analysis of Xuehua pear juice fermented by Lactobacillus caucasus LN6 and its potential mechanisms of ameliorating hyperglycemia by regulating gut microbiota
30天前
已完结
The effect of ultrasound irradiation on the physicochemical properties and α-glucosidase inhibitory effect of blackberry fruit polysaccharide
2个月前
已完结
Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
2个月前
已完结
Effect of Lactobacillus plantarum 1243 fermentation on quality properties and metabolome of Aronia melanocarpa (Michx.) elliott juice
3个月前
已完结
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