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950 积分 2025-04-14 加入
Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation
29天前
已完结
Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice
1个月前
已完结
Metabolic fate of polyphenols in LAB-fermented kiwifruit juice: A comparative study of single and mixed cultures with targeted metabolomics and enzymatic evidence
3个月前
已完结
Role of Di-allyl Disulfide, a Garlic Component in NF-κB Mediated Transient G2-M Phase Arrest and Apoptosis in Human Leukemic Cell-lines
4个月前
已完结
Immunomodulatory and antitumor activities of the exopolysaccharide produced by potential probiotic Lactobacillus plantarum YW11 in a HT-29 tumor-burdened nude mouse model
4个月前
已完结
Exopolysaccharides from lactic acid bacteria: Structural analysis, molecular weight effect on immunomodulation
4个月前
已关闭
Changes in volatile and nutrient components of mango juice by different Lactic acid bacteria fermentation
4个月前
已完结
Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation
4个月前
已完结
Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice
4个月前
已完结
Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation
4个月前
已完结
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