Lv4
670 积分 2023-12-19 加入
Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality
7天前
已完结
Effects of Exogenous Caffeic Acid, L-Phenylalanine and NaCl Treatments on Main Active Components Content and In Vitro Digestion of Germinated Tartary Buckwheat
1个月前
已完结
Ultrasound and trehalose differentially modulate metabolic allocation to improve nutritional quality in mustard (Brassica juncea) sprouts
1个月前
已完结
Synergistic effects of copper and ethylene on resveratrol synthesis in peanuts
1个月前
已完结
Utilization of the enzyme pullulanase and Lactobacillus acidophilus as to produce synbiotic rice yogurt cakes
1个月前
已完结
Biochemical content, minerals, and antioxidant activity of fruit jiaosu obtained by natural fermentation
1个月前
已关闭
The effect of inoculation Leuconostoc mesenteroides and Lactiplantibacillus planetarium on the quality of Pleurotus eryngii Jiaosu
1个月前
已完结
Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology
1个月前
已完结
Anti-obesity effect of Angelica keiskei Jiaosu prepared by yeast fermentation on high-fat diet-fed mice
1个月前
已完结
Lactic acid fermentation of Rosa davurica Pall. Jiaosu as a functional food
1个月前
已完结
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