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Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran
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Enhancing jujube juice quality through Lactiplantibacillus plantarum fermentation: a metabolomics approach
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Multi-strain fermentation amplifies antioxidant and hepatoprotective efficacy of shiitake mushroom (Lentinus edodes) broth: A dual approach targeting oxidative stress and acute alcohol injury
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Effects of Lactiplantibacillus plantarum WLPL01 fermentation on antioxidant activities, bioactive compounds, and flavor profile of Artemisia argyi
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Metabolomics strategy for revealing the components in fermented barley extracts with Lactobacillus plantarum dy-1
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