Lv3
320 积分 2023-10-30 加入
Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds
1个月前
已完结
Physicochemical changes during cream fermentation and quality characteristics of lactic butter produced using cultured creams with different fermentation levels
1个月前
已完结
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
2个月前
已完结
Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation
3个月前
已完结
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