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38 积分 2024-11-01 加入
Pomegranate Fruit and Juice (cv. Mollar), Rich in Ellagitannins and Anthocyanins, Also Provide a Significant Content of a Wide Range of Proanthocyanidins
17天前
已完结
Characterization and Inhibition of Plant Polyphenol Oxidase for Quality Preservation in Post-Harvest Processing
19天前
已完结
Sustainable valorisation of postharvest waste for disease control and quality preservation in fruits and vegetables
19天前
已关闭
Fermentation of Amazonian fruit pulp (bacaba) with distinct probiotics: Impacts on chemical composition, bioaccessibility, and effects on human intestinal microbiota
29天前
已完结
Mechanistic insights into polyphenol transformation in sea buckthorn juice fermented by Lactiplantibacillus plantarum LP-1-679 through integrated omics
29天前
已完结
Impact of Yeasts Present during Prefermentation Cold Maceration of Pinot noir Grapes on Wine Volatile Aromas
2个月前
已完结
Facile bioconversion of vegetable food waste into valuable organic acids and green fuels using synthetic microbial consortium
3个月前
已完结
Integrated distilled spent grain with husk utilization: Current situation, trend, and design
4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
4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
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