Lv21
146 积分 2024-04-14 加入
Enzymatic Mechanism of a β-Glucosidase from Lactiplantibacillus plantarum Dy-1 with Potential Applications in the Release of Bound Phenolics in Fermentation Barley
1小时前
已完结
Recent Advances in Microbial Metabolic Engineering for Production of Natural Phenolic Acids
2小时前
已完结
Enhancing the inhibitory activities of polyphenols in passion fruit peel ona-Amylase and a-Glucosidase via β-Glucosidase-producingLactobacillus fermentation
29天前
已完结
Fruit Character Diversity Analysis and Numerical Taxonomy of Wampee (Clausena lansium)Germplasm Resources
1年前
已关闭
Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits
1年前
已完结
Optimization of the fermentation process of mulberry juice by lactic acid bacteria and changes in functional components and antioxidant activity during fermentation
1年前
已关闭
Optimization of the fermentation process of mulberry juice by lactic acid bacteria and changes in functional components and antioxidant activity during fermentation
1年前
已完结
Stevia rebaudiana leaves fermented by Lactobacillus plantarum exhibit resistance to microorganisms and cancer cell lines in vitro: A potential sausage preservative
1年前
已完结
皖公网安备34019202002308
