Lv41
486 积分 2024-10-10 加入
Effects of Lactiplantibacillus plantarum fermentation on sensory and in vitro antioxidant properties of ginger
3小时前
已完结
Bioactive compounds from wheat seedlings: Enrichment strategies, health benefits, and product development
2天前
已完结
Assessment of biochemical compounds and antioxidant enzyme activity in barley and wheatgrass under water‐deficit condition
2天前
已完结
Metabolomics reveals the chemical basis of quality formation in GABA-enriched fermented green tea by lactic acid bacteria
1个月前
已完结
Unraveling the flavor formation mechanism of fermented Ciba pepper driven by Lactiplantibacillus inoculation: A multi-omics approach
1个月前
已完结
Determination of sugars and sugar alcohols in infant formula by high performance liquid chromatography with evaporative light-scattering detector
1个月前
已完结
Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process
1个月前
已完结
Review on factors affecting and control of post-acidification in yoghurt and related products
1个月前
已完结
Traditional plain yogurt: a therapeutic food for metabolic syndrome?
1个月前
已完结
Insight into the dynamic changes and relationship between organic acids, amino acids and microbial communities during the fermentation of highland barley wine
2个月前
已完结
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