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Advances in Gel Stability Improvement for Yoghurt
[J]. FOOD SCIENCE, 0, (): 0-0.
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Hai-Dong ZHOU 唐善虎 TANG Shan-Hu.
Effect of adding various molecular masses of hyaluronic acid on the quality of yogurt
[J]. FOOD SCIENCE, 0, (): 0-0.
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Meng-Song WANG Min FAN Hui LIU Dun-hua LIU Chao-kun Wei.
GC-MS and DSA combined with chemometrics to analyze the changes of volatile flavor substances during the fermentation of cream
[J]. FOOD SCIENCE, 0, (): 0-0.
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[4] |
CHEN Dawei, CHENG Yue, REN Chenyu, CHEN Chunmeng, QU Hengxian, WA Yunchao, YAN Xiantao,CHEN Xia, HUANG Yujun, ZHANG Chenchen, GUAN Chengran, ZHENG Yingming, GU Ruixia.
Capability of Lactobacillus to Tolerate Digestive Stress and Effect of Digestive Stress on Its Intestinal Adhesion Capacity
[J]. FOOD SCIENCE, 2022, 43(14): 143-150.
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[5] |
LI Meng, NING Xuenan, KANG Jiaxin, LIAO Minhe, REN Haowei, LIU Ning.
Effect of Browning Reaction on the Metabolite Profile of Yogurt Analyzed by Untargeted Metabolomics Based on Ultra-high Performance Liquid Chromatography-Quadrupole Electrostatic Field Orbitrap Mass Spectrometry
[J]. FOOD SCIENCE, 2022, 43(6): 272-278.
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The screening of the concerned flavor substances in fermented dairy and exposure risk assessment
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jiao CHENG Jing Sun Xi-Qing YUE Yan ZHENG.
Effects of protease treatment on sensory properties and free amino acids of skim milk
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WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo.
Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
[J]. FOOD SCIENCE, 2021, 42(8): 172-178.
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[9] |
LI Rui, WANG Yiran, LIU Yiming, SHI Haisu, CHEN Xu, ZHAO Yingbo, WU Junrui.
Effect of Adding Different Prebiotics on Free Amino Acids and Flavor of Yogurt
[J]. FOOD SCIENCE, 2020, 41(20): 83-89.
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Effect of adding different prebiotics on free amino acid and flavor of yogurt
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[11] |
Min Yang.
Comparison of the aroma-producing performance of lactic acid bacteria from Qula
[J]. FOOD SCIENCE, 0, (): 0-0.
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WEN Pengcheng, CAO Lei, YANG Min, MA Ruijuan, ZHANG Zhongming, ZHANG Weibing.
Comparison of the Aroma-Producing Performance of Lactic Acid Bacteria from Qula as the Residue of Yak Milk after Ghee Making
[J]. FOOD SCIENCE, 2020, 41(12): 99-105.
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[13] |
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Effect of hawthorn leaves polysaccharide on the quality and antioxidation of fermented milk
[J]. FOOD SCIENCE, 0, (): 0-0.
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[14] |
ZHAO Yanyan, ZHAO Shengming, LI Shuai, KANG Zhuangli, WANG Zhengrong, ZHU Mingming, ZHAO Lu, MA Hanjun, HE Hongju.
Effect of Polysaccharides from Hawthorn Leaves on the Quality and Antioxidant Activity of Fermented Milk
[J]. FOOD SCIENCE, 2020, 41(2): 73-79.
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[15] |
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Probiotic properties of lactic acid bacteria from fermented sauerkraut and its application in fermented milk
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