Lv4
760 积分 2025-11-05 加入
Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperatures
3天前
已完结
Whole Genome Analysis of Limosilactobacillus fermentum MCC0552 for Probiotic Functionalities and Comparative Genomic Study with Reference Strains
7天前
已完结
Probiotic potential and safety properties of Limosilactobacillus fermentum A51 with high exopolysaccharide production
7天前
已完结
Study of Extraction and Enzymatic Properties of Cell-Envelope Proteinases from a Novel Wild Lactobacillus plantarum LP69
10天前
已完结
The quality characteristics and microbial communities of three components in traditional split‐fermented red sour soup
11天前
已关闭
The key quorum sensing gene luxS in Lactobacillus acidophilus CICC 6074 and Lactobacillus helveticus R0052 mediates organic acid production and promotes protein hydrolysis in yogurt
12天前
已完结
Effects of Lactobacillus fermentum GD01 fermentation on the nutritional components and flavor substances of three kinds of bean milk
12天前
已完结
Microbial diversity and aroma profile variations in stinky tofu across different regions
18天前
已完结
Analysis of Microbial Community Structure and Functional Genes for Volatile Flavor in Stinky Tofu
18天前
已完结
Improving the quality, safety, and flavor of traditional naturally fermented stinky tofu using a self-screened direct vat starter
18天前
已关闭
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