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136 积分 2024-11-07 加入
Dendrobium candidum extract on the bioactive and fermentation properties of Lactobacillus rhamnosus GG in fermented milk
4天前
已完结
Effects of the Lactobacillus fermentation on Dendrobium officinale polysaccharide: Structural, physicochemical properties and in vitro bioactivities
4天前
已完结
Antioxidant properties and changes in vitro digestion of the fermented kiwifruit extract prepared by lactic acid bacteria and yeasts
3个月前
已完结
Impact of selected wild yeasts starters on the volatilome and phenolic contents of Gordal, Manzanilla and Hojiblanca naturally fermented green olives
4个月前
已完结
Degradation effects and mechanisms of Limosilactobacillus fermentum on ethanol
4个月前
已完结
Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties
4个月前
已完结
Improvement of brown yogurt quality by Lactiplantibacillus plantarum S58 and oat β-glucan: Physicochemical properties, sensory quality, and metabolic changes
4个月前
已完结
An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation
4个月前
已完结
The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine
4个月前
已完结
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