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90 积分 2024-12-01 加入
The influence of γ-aminobutyric acid production and fat content on the gel properties, protein conformation, and nutritional characteristics of fermented milk: Achieved through interactions with milk proteins
3天前
已完结
Discrimination and Characterization of Volatile Compounds Variations during Ghee Fermentation Using GC - MS and GC - IMS
10天前
已完结
Enhancing the anti-fatigue effect of ginsenoside extract by Bifidobacterium animalis subsp. lactis CCFM1274 fermentation through biotransformation of Rb1, Rb2 and Rc to Rd
12天前
已完结
Discrimination and Characterization of Volatile Compounds Variations during Ghee Fermentation Using GC - MS and GC - IMS
15天前
已完结
[Fermentation technology in application of Puerariae Lobatae Radix with medicinal and edible properties: a review]
15天前
已关闭
Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented byLactobacillus caseiGBHM-21 with different fat levels
1个月前
已完结
The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk
1个月前
已完结
Progress in Our Understanding of Wzx Flippase for Translocation of Bacterial Membrane Lipid-Linked Oligosaccharide
1个月前
已完结
Lipid flippases and their biological functions
1个月前
已完结
Peptide Profile Changes in Buffalo Milk Cheese during Different Storage Periods and Characterization of Novel Bioactive Peptides through Peptidomics
2个月前
已完结
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