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900 积分 2025-09-18 加入
Gut microbial fermentation promotes the intestinal anti-inflammatory activity of Chinese yam polysaccharides
3天前
已完结
Pressurized hot water extraction, structural properties, biological effects, and in vitro microbial fermentation characteristics of sweet tea polysaccharide
3天前
已完结
A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods
3天前
已完结
Recent advances in polysaccharide biomodification by microbial fermentation: production, properties, bioactivities, and mechanisms
3天前
已完结
Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides
3天前
已完结
Unveiling aroma: A machine learning approach to modeling aroma profiles from chemical components
5天前
已完结
A sustainable and environmental benign catalytic process for the production of valuable flavors and fragrances from lignin platform chemicals
15天前
已完结
Biosynthesis of monoterpenoid and sesquiterpenoid as natural flavors and fragrances
15天前
已完结
Engineering carboxylic acid reductases and unspecific peroxygenases for flavor and fragrance biosynthesis
15天前
已完结
Application of cyclodextrin-based microcapsules in food flavors and fragrances
15天前
已完结
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