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90 积分 2025-02-13 加入
Improvement of brown yogurt quality by Lactiplantibacillus plantarum S58 and oat β-glucan: Physicochemical properties, sensory quality, and metabolic changes
1个月前
已完结
Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
1个月前
已完结
Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum
1个月前
已完结
Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum
1个月前
已完结
Production and transformation of biogenic amines in different food products by the metabolic activity of the lactic acid bacteria
1个月前
已完结
Lactobacillus brevis-Fermented Gamma-Aminobutyric Acid Ameliorates Depression- and Anxiety-Like Behaviors by Activating the Brain-Derived Neurotrophic Factor-Tropomyosin Receptor Kinase B Signaling Pathway in BALB/C Mice
1个月前
已完结
Effects of environmental pH on protein properties and flavor factors of hairtail (Trichiurus haumela) in thermal processing
2个月前
已完结
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