Lv4
620 积分 2024-08-13 加入
Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage
8天前
已完结
Enhancement of Bioactivity and Flavor Profiles of Tartary Buckwheat Through Kombucha Fermentation by Enrichment of Lactobacillus bulgaricus
12天前
已完结
Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production
16天前
已完结
Reduced-Fat Cream Cheese with Lactobacillus acidophilus LA-5 as a Probiotic: Physicochemical, Sensory, and Fermentation Characteristics
16天前
已完结
Lactic acid bacteria fermentation improves the physicochemical properties, bioactivity, and metabolic profiles of lychee pulp
24天前
已完结
Co-fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae improves flavor in low-alcohol peach beverages
28天前
已完结
Effects of fermentation with different lactic acid bacteria on the physicochemical, electronic sensory, and aroma profiles of heat-sterilized tomato juice
29天前
已完结
Fermented Plant-Based Milks Based on Chestnut and Soybean: Comprehensive Evaluation of Fermentation Characteristics and Aroma Profiles Using Four Lactic Acid Bacteria Strains
1个月前
已完结
Selecting of lactic acid bacteria from traditionally fermented food and their application in functional raspberry fermented beverage
1个月前
已完结
Insights into changes in functional properties of strawberry juice induced by different types of probiotic fermentation: From molecular to regulatory mechanisms
1个月前
已完结
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