Lv12
30 积分 2024-10-15 加入
Analysis of the effects of amino acids and polyphenols on the bitterness of salt reduced soy sauce
1小时前
待确认
Synergistic effects of co-culturing two aspergillus oryzae strains with distinct enzyme profiles on soy sauce flavor enhancement
1小时前
已完结
Reveal the flavor quality changes of soy sauce during shelf life through metabolomics
4小时前
已完结
BCL10 is rarely mutated in human prostate carcinoma, small-cell lung cancer, head and neck tumours, renal carcinoma and sarcomas
2个月前
已完结
Development of functional, sustainable pullulan-sodium alginate-based films by incorporating essential oil microemulsion for chilled pork preservation
2个月前
已完结
Extraction, separation, structure identification and anti-inflammatory activity of polysaccharides from Lamiophlomis Rotata
3个月前
已完结
Structural elucidation of Lyophyllum Decastes polysaccharide LP1–1 and its mechanism of macrophage activation mediated through TLR2/4
3个月前
已完结
Enzymatic degradation, structural characterization, and in vitro antioxidant, hypoglycemic, and anti-inflammatory activities of Sanghuang vaninii polysaccharides
3个月前
已完结
The impact of Hizikia fusiforme polyphenol–polysaccharide complex on oxidative stress, inflammation and gut dysbiosis of D-galactose-inducde aging mice
3个月前
已完结
Structure analysis of polysaccharides purified from Cyclocarya paliurus with DEAE-Cellulose and its antioxidant activity in RAW264.7 cells
3个月前
已完结
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