Lv11
60 积分 2024-06-02 加入
Encapsulating capacity of ultra-high-pressure homogenization (UHPH): Replacement of milk fat by vegetable oils using buttermilk as a functional ingredient in yogurt processing
3小时前
待确认
Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce
5天前
已完结
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication
21天前
已完结
Fungal endophytes: potential biocontrol agents in agriculture
24天前
已完结
Modulation of microbial community dynamics by spatial partitioning
27天前
已完结
Assessment of the effect of lactic acid bacteria fermentation on IgE‐/IgG‐binding ability and nutritional properties of cow milk
1个月前
已完结
Dietary polyphenols maintain homeostasis via regulating bile acid metabolism: a review of possible mechanisms
1个月前
已完结
Nanominerals Packaged in pH‐Responsive Alginate Microcapsules Exhibit Selective Delivery in Small Intestine and Enhanced Absorption and Bioavailability
1个月前
已完结
Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS
2个月前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
2个月前
已完结
Analyse de la situation internationale des industries culturelles et créatives
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