Lv1
40 积分 2024-07-01 加入
Degradation of tannic acid by cell-free extracts of Lactobacillus plantarum
6小时前
已完结
Change of phytochemicals and bioactive substances in Lactobacillus fermented Citrus juice during the fermentation process
17天前
已完结
Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity
9个月前
已完结
Molecular structures of nonvolatile components in the Haihong fruit wine and their free radical scavenging effect
11个月前
已完结
Potential tannase producers from the genera Aspergillus and Penicillium
11个月前
已完结
PRODUCTION OF TANNASE UNDER SOLID-STATE FERMENTATION AND ITS APPLICATION IN DETANNIFICATION OF GUAVA JUICE
1年前
已完结
Tannins in Fruit Juices and their Removal
1年前
已完结
皖公网安备34019202002308
