Lv11
70 积分 2024-10-11 加入
Investigation the nutritional properties of Auricularia auricula pulp fermented with Lactobacillus strains and their effects on gut microbiota
2小时前
已完结
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods
2个月前
已完结
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
2个月前
已完结
Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties, and Maillard reaction inhibition
2个月前
已完结
Effects of mixed starters of plant- and wine-derived L. plantarum on hawthorn juice fermentation: Physicochemical properties, phenolic and volatile profiles
2个月前
已完结
The health benefits of fermented fruits and vegetables and their underlying mechanisms
2个月前
已完结
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects
2个月前
已完结
Enzymatic hydrolysis and Lactiplantibacillus plantarum 299v fermentation enabled bioconversion of leftover rice into a potential plant-based probiotic beverage
4个月前
已完结
Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits
4个月前
已完结
Optimization of Fermentation Process of Wheat Germ Protein by Aspergillus niger and Analysis of Antioxidant Activity of Peptide
5个月前
已完结
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