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16 积分 2023-10-15 加入
Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation
3天前
已完结
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool
6天前
已完结
Characterization of lactic acid bacteria-based probiotics as potential heavy metal sorbents
1个月前
已完结
Biosorption of Cd2+ and Pb2+ from apple juice by the magnetic nanoparticles functionalized lactic acid bacteria cells
1个月前
已完结
Effects of different cryoprotectants on the viability of microencapsulated Lactobacillus plantarum CJLP133 during long-term storage
3个月前
已完结
Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough
3个月前
已完结
Freeze‐Drying of Probiotics for the Incorporation in Functional Foods
3个月前
已完结
Freeze‐Drying of Probiotics for the Incorporation in Functional Foods
4个月前
已完结
Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages
4个月前
已完结
Chitosan entrapping of sodium alginate / Lycium barbarum polysaccharide gels for the encapsulation, protection and delivery of Lactiplantibacillus plantarum with enhanced viability
4个月前
已完结
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