Lv24
116 积分 2024-11-07 加入
Degradation effects and mechanisms of Limosilactobacillus fermentum on ethanol
9天前
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
9天前
已完结
Improvement of brown yogurt quality by Lactiplantibacillus plantarum S58 and oat β-glucan: Physicochemical properties, sensory quality, and metabolic changes
12天前
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
14天前
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
14天前
已完结
皖公网安备34019202002308
