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30 积分 2024-04-16 加入
Probiotic viability, physicochemical, and sensory properties of probiotic orange juice
21天前
已完结
Effects of incorporation of Echinops setifer extract on quality, functionality, and viability of strains in probiotic yogurt
21天前
已完结
Investigating the Effect of Melittin Peptide in Preventing Biofilm Formation, Adhesion and Expression of Virulence Genes in Listeria monocytogenes
21天前
已完结
Identification of Lactobacillus plantarum TW29-1 isolated from Iranian fermented cereal-dairy product (Yellow Zabol Kashk): probiotic characteristics, antimicrobial activity and safety evaluation
21天前
已关闭
Production and evaluation of a functional fruit beverage consisting of mango juice and probiotic bacteria
21天前
已完结
Effects of 5 antibrowning agents on the color parameters of Dangshan pear (Pyrus spp.) wine during storage
1个月前
已完结
From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
1个月前
已完结
Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques
1个月前
已完结
Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine
1个月前
已完结
Hydrocolloid application in yogurt: Progress, challenges and future trends
2个月前
已完结
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