Lv42
454 积分 2024-10-10 加入
Biochemical Composition, Antioxidant Properties, Antihyperlipidemic and Health Benefits of Three Fermented Plant-Based Beverage
2小时前
已完结
Transcriptional Reprogramming at Genome-Scale of Lactobacillus plantarum WCFS1 in Response to Olive Oil Challenge
1天前
已完结
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
3天前
已完结
Healthy Function of Plant-Based Foods Fermented by Lactic Acid Bacteria
3天前
已完结
Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles
29天前
已完结
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulospora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage
4个月前
已完结
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria
5个月前
已完结
Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan
7个月前
已完结
Identification of phenolic compounds in strawberries by liquid chromatography electrospray ionization mass spectroscopy
7个月前
已完结
HPLC determination of phenolic compounds in different solvent extracts of mulberry leaves and antioxidant capacity of extracts
7个月前
已完结
皖公网安备34019202002308
