Lv5
818 积分 2024-06-17 加入
Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation
2小时前
待确认
Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation
3天前
已完结
Rheological properties and sensory characteristics of set-type soy yogurt
3天前
已完结
Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics
17天前
已完结
Improvements in the functions of probiotic-based mango pulp rich in phenolic and proline antioxidants by treatment with pectinase and fermentation with lactic acid bacteria
17天前
已完结
Kinetic study of the lactic acid fermentation of cabbage juice with Bifidobacterium sp
17天前
已完结
Lactobacillus plantarum strains for multifunctional oat-based foods
17天前
已完结
Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage
17天前
已完结
FermentationofGanodermalucidumandRaphaniSemenwithaprobioticmixtureattenuatescyclophosphamide-inducedimmunosuppressionthroughmicrobiota-dependentor-independentregulationofintestinalmucosalbarrierandimmuneresponses
17天前
已完结
Table olive fermentation with multifunctional Lactobacillus pentosus strains
17天前
已完结
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