Lv7
4550 积分 2022-03-29 加入
Multifunctional Properties of Vinegar‐Derived Acetic Acid Bacteria and Lactic Acid Bacteria: Innovative Potential Probiotics
28天前
已完结
Engineering a Thermoresistant and Adaptable Nondigestible Carbohydrate Matrix With Bacillus clausii for Controlled Probiotic Delivery in Food Matrices
28天前
已完结
The Effect of Adding Different Varieties of Osmanthus on the Antioxidant Activity and Flavor of Barley Beer
28天前
已完结
Evaluation of the Technological Properties of Dried Attieke Ferments
1个月前
已完结
Enhancement of Bioactivity and Flavor Profiles of Tartary Buckwheat Through Kombucha Fermentation by Enrichment of Lactobacillus bulgaricus
1个月前
已完结
Montenegrin Sudžuk Fermented Sausage Uncovered: Native Microbiota, Volatile Compounds, Physicochemical‐Structural Characterization and Assessment of Safety Profile
1个月前
已完结
Cold-plasma-induced modification of pea protein isolate: implications for functional and physicochemical enhancement in hybrid fermented dairy beverages
1个月前
已完结
Dynamic changes in the gel properties, microbial community, and volatile flavor profile of Spanish mackerel (Scomberomorus niphonius) sausages inoculated with Lactiplantibacillus plantarum CY1-2
3个月前
已完结
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