Lv11
30 积分 2023-03-20 加入
Lactobacillus paracasei PC18 fermentation enhances the functional and hypoglycemic properties of soluble dietary fiber from lotus root residue
29天前
已完结
Lactobacillus paracasei PC18 fermentation enhances the functional and hypoglycemic properties of soluble dietary fiber from lotus root residue
1个月前
已关闭
Structural and physicochemical properties and changes in vitro digestion and fermentation of soluble dietary fiber from tea residues modified by fermentation
1个月前
已完结
Targeted Modification of Dietary Fiber for Increasing Soluble Dietary Fiber and Its Application in Foods
1个月前
已完结
Changes in antioxidant and flavor profiles of raspberry, blackberry, and mulberry juices fermented by urolithin A-producing Limosilactobacillus fermentum FUA033
1个月前
已完结
Digestive enzymes inhibition, antioxidant and antiglycation activities of phenolic compounds from jabuticaba (Plinia cauliflora) peel
1个月前
已完结
Enhancement of phenolic compounds bioaccessibility in jabuticaba wine through fermentation by Saccharomyces cerevisiae
1个月前
已完结
The health benefits of fermented fruits and vegetables and their underlying mechanisms
2个月前
已完结
Modulation of the gut microbiota and short-chain fatty acid production by gac fruit juice and its fermentation in in vitro colonic fermentation
2个月前
已完结
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