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260 积分 2023-12-12 加入
Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt
18天前
已完结
Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt
25天前
已完结
Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter
1个月前
已完结
Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots
1个月前
已完结
Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter
1个月前
已完结
Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles
1个月前
已完结
Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt
2个月前
已完结
Nanostructure and poroviscoelasticity in cell wall materials from onion, carrot and apple: Roles of pectin
2个月前
已完结
The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation
2个月前
已完结
Temperature-driven divergence in molecular distribution and microbial invasion and the associated texture softening during dual-phase fermentation of Paocai
2个月前
已完结
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