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10 积分 2025-08-03 加入
Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase
1天前
已完结
Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice
2天前
已完结
Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice
2天前
已完结
Insights into physicochemical and sensory properties and metabolomic changes of antioxidant-rich jackfruit juice fermented by lactic acid bacteria
2天前
已完结
Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
2天前
已完结
The fermentation of carambola juice with lactic acid bacteria improves its flavor, bioactive properties, and metabolic composition
2天前
已完结
Two lactic acid bacteria strains isolated from naturally fermented foods improves physicochemical quality, antioxidant capacity, shelf life stability and metabolic profiles of Dangshan pear (Pyrus spp.) juice
4天前
已完结
Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice
8天前
已完结
Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum
8天前
已完结
Enhancement of nutritional and flavor properties of red-fleshed pitaya juice via Lacticaseibacillus paracasei fermentation
9天前
已完结
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