The Effect of Fermentation Time and Yogurt Bacteria on the Physicochemical, Microbiological and Antioxidant Properties of Probio
Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy | Journal of Agricultural and Food Chemistry
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Untargeted mass spectrometry-based metabolomics approach unveils biochemical changes in compound probiotic fermented milk during fermentation | npj Science of Food
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Effect of fermentation time on nutritional, antinutritional factors and in-vitro protein digestibility of macrotermes nigeriensis-cassava mahewu - ScienceDirect
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Analysis of the tendency for the electronic conductivity to change during alcoholic fermentation | Scientific Reports
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