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44 积分 2024-10-24 加入
Active constituents, encapsulation technology, bioactivities and applications in food industry by essential oils of Litsea cubeba (Lour) Pers: a review
3小时前
已完结
Perspectives of high-pressure technology in probiotic food production: a comprehensive review
3小时前
已完结
Recent Insights on Microfluidics Applications for Food Quality and Safety Analysis: A Comprehensive Review
3小时前
已完结
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and Floreal aroma of Catarratto wines
16天前
已完结
Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis
16天前
已完结
Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation
16天前
已完结
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines
16天前
已完结
Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study
18天前
已完结
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and Floreal aroma of Catarratto wines
18天前
已完结
Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell–cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae
28天前
已完结
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