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48 积分 2024-11-01 加入
Staged-regulation of phenolic release to enhance its antioxidant activity in oats through enzyme hydrolysis synergistic Monascus fermentation
2个月前
已完结
Pomegranate Fruit and Juice (cv. Mollar), Rich in Ellagitannins and Anthocyanins, Also Provide a Significant Content of a Wide Range of Proanthocyanidins
4个月前
已完结
Characterization and Inhibition of Plant Polyphenol Oxidase for Quality Preservation in Post-Harvest Processing
4个月前
已完结
Sustainable valorisation of postharvest waste for disease control and quality preservation in fruits and vegetables
4个月前
已关闭
Fermentation of Amazonian fruit pulp (bacaba) with distinct probiotics: Impacts on chemical composition, bioaccessibility, and effects on human intestinal microbiota
5个月前
已完结
Mechanistic insights into polyphenol transformation in sea buckthorn juice fermented by Lactiplantibacillus plantarum LP-1-679 through integrated omics
5个月前
已完结
Impact of Yeasts Present during Prefermentation Cold Maceration of Pinot noir Grapes on Wine Volatile Aromas
7个月前
已完结
Facile bioconversion of vegetable food waste into valuable organic acids and green fuels using synthetic microbial consortium
7个月前
已完结
Integrated distilled spent grain with husk utilization: Current situation, trend, and design
8个月前
已完结
Purple Sweet Potato (Ipomoea batatas L.) Anthocyanins: Preventive Effect on Acute and Subacute Alcoholic Liver Damage and Dealcoholic Effect
8个月前
已完结
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