Lv22
152 积分 2025-11-06 加入
Bioprocessing of Mulberry Leaf Juice With High‐GABA Producing Lactobacillus plantarum : A Strategy for Flavor, GABA Enrichment, and Antioxidant Enhancement
1小时前
待确认
The effect of Aspergillus cristatus fermentation on cold-region mulberry leaf tea: functional properties, sensory quality, and metabolite composition
18小时前
已完结
Mechanism and Functional Activities of Dietary Fiber-Bound Polyphenol Released from Pomegranate Pomace in Mixed Solid-State Fermentation with Aspergillus niger and Rhizopus oryzae
27天前
已完结
Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein
3个月前
已完结
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
5个月前
已完结
Potential of probiotic-fermented Flos sophorae as a functional food: Enhanced anti-hyperuricemic activity and modulation of volatile components
6个月前
已完结
Enhancement of Antioxidant Capacity and Phenolic Composition in Pine Pollen by Using Macro‐Fungi Fermentation
6个月前
已完结
Elucidating the Secondary Metabolite Biosynthesis Networks in Underutilized Tree Bean (Parkia timoriana) Through Integrated Metabolomic and Transcriptomic Approaches
7个月前
已完结
Enhancing freeze–thaw tolerance in baker's yeast: strategies and perspectives
11个月前
已完结
Laccase: A Green Biocatalyst Offers Immense Potential for Food Industrial and Biotechnological Applications
11个月前
已完结
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