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32 积分 2025-03-26 加入
Enhanced bioactivity of honeysuckle-Cassia seeds extracts through Lactobacillus acidophilus and Bacillus subtilis co-fermentation: Impact on alcoholic liver disease and gut microbiota
21小时前
已完结
Correlations between flavor and fermentation days and changes in quality-related physiochemical characteristics of fermented Aurantii Fructus
22小时前
已完结
Optimizing the liquid‐state fermentation conditions used to prepare a new Shan‐Zha‐Ge‐Gen formula‐derived probiotic
2天前
已完结
Lactiplantibacillus plantarum fermentation enhances the antidepressant effects of Hemerocallis citrina Baroni in chronic restraint stress mice
13天前
已完结
Effect of Limosilactobacillus fermentum NCU001464 fermentation on physicochemical properties, xanthine oxidase inhibitory activity and flavor profile of Pueraria Lobata
27天前
已完结
Synthesis of value-added uridine 5'-diphosphate-glucose from sucrose applying an engineered sucrose synthase counteracts the activity-stability trade-off
1个月前
已完结
Fermented chrysanthemum stem as a source of natural phenolic compounds to alleviate tomato bacterial wilt disease
1个月前
已完结
The effects of solid-state fermentation on the content, composition and in vitro antioxidant activity of flavonoids from dandelion
1个月前
已完结
Effect of the Fermentation Broth of the Mixture of Pueraria lobata, Lonicera japonica, and Crataegus pinnatifida by Lactobacillus rhamnosus 217-1 on Liver Health and Intestinal Flora in Mice With Alcoholic Liver Disease Induced by Liquor
1个月前
已完结
Impact of fermentation on the processing and digestion characteristics of honeysuckle polyphenols by Lactobacillus acidophilus
1个月前
已完结
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