Lv4
640 积分 2025-09-17 加入
In vitro fermentation characteristics of fucoidan and its regulatory effects on human gut microbiota and metabolites
1个月前
已完结
Machine learning-assisted sensor array based on CeO2 nanozymes for intelligent recognition of multiple synthetic phenolic antioxidants
2个月前
已完结
Exploring the Structural Relationships between Service Quality, Perceived Value, Satisfaction, and Loyalty in Nonprofit Sport Clubs: Empirical Evidence from Germany
3个月前
已关闭
A smartphone–assisted colorimetric sensor array based on trimetallic nanozyme for high–throughput and on–site discrimination of antioxidants in vegetables and teas
3个月前
已完结
Colorimetric sensor array for identifying antioxidants based on pyrolysis-free synthesis of Fe–N/C single-atom nanozymes
3个月前
已完结
Unraveling the core functional microbiota involved in metabolic network of characteristic flavor development during soy sauce fermentation
6个月前
已完结
Salt‐Tolerant Yeasts in Soy Sauce Fermentation: Community Dynamics, Flavor Contribution, and Microbial Interactions
7个月前
已完结
Hollow Mn/Co‐MOF as a Powerful Oxidase‐Like Nanozyme for Detection of Total Antioxidant Capacity and Black Tea Fermentation Degree
8个月前
已完结
Unraveling the subunit-level thermal aggregation behavior of soybean protein isolate: Implications for structure-function transitions and food applications
8个月前
已完结
Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce
8个月前
已完结
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