Lv2
180 积分 2025-10-20 加入
Conversion of saturated fatty acid to unsaturated one: Whole-cell catalysis of Saccharomyces cerevisiae
1个月前
已完结
Effect of mixed fermentation with L. paracasei SMN-LBK and L. reuteri LBK on the taste formation of Kazak cheese based on metabolomics
1个月前
已完结
Effects of fermentation by different strains on the Physico- chemical properties, quality, and metabolic profile of Rice noodles
1个月前
已完结
Characteristics of the Novel Potassium-Competitive Acid Blocker Vonoprazan Fumarate (TAK-438)
1个月前
已完结
Helicobacter pylori: Perturbation and restoration of gut microbiome
1个月前
已完结
Compounds from sea buckthorn and their application in food: A review
1个月前
已完结
The difference of flavonol glycosides in cultivated and wild sea buckthorn berries in China
1个月前
已完结
Extraction techniques, structural features and biological functions of Hippophae rhamnoides polysaccharides: A review
1个月前
已完结
Antioxidant activity of sea buckthorn (Hippophae rhamnoides) seed oil extracted using various organic solvents
1个月前
已完结
The effects of Hippophae rhamnoides in neuroprotection and behavioral alterations against iron-induced epilepsy
1个月前
已完结
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