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56 积分 2025-02-19 加入
Structural characterization and combined immunomodulatory activity of fermented Chinese yam polysaccharides with probiotics
9天前
已完结
World Health Organization Global Estimates and Regional Comparisons of the Burden of Foodborne Disease in 2010
15天前
已完结
Enhancing jujube juice quality through Lactiplantibacillus plantarum fermentation: a metabolomics approach
21天前
已完结
Submerged fermentation with autochthonous Pediococcus pentosaceus enhances physicochemical properties, enriches bioactive compounds, and boosts the antioxidant and antibacterial activities of mandacaru (Cereus jamacaru DC.) fruit
21天前
已完结
Combining untargeted metabolomics and chemometrics to reveal the metabolic profiles of jujube-hawthorn fermented beverages at different fermentation stages
21天前
已完结
Monascus fermentation enhances the lipid-lowering properties of ginseng in vivo and component assay
29天前
已完结
Effects of Lactobacillus plantarum NCU1546 fermentation on active components, in vitro uric acid lowering activity and flavor of Lilium
29天前
已完结
Fermentation interactions and lipid-lowering potential of Monascus purpureus fermented Ginseng
29天前
已完结
Lactic acid fermentation of Rosa davurica Pall. Jiaosu as a functional food
29天前
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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