Lv1
56 积分 2025-04-21 加入
Improvement of bread quality and bread shelf-life by Bacillus subtilis biosurfactant addition
1个月前
已完结
Coeliac disease
4个月前
已完结
Solid-state fermentation as a pre-treatment method for the extraction of bioactive compounds from pomegranate (Punica granatum L.) and jatobá peel (Hymenaea courbaril L.)
5个月前
已完结
Production and characterization of novel antioxidant peptides from mulberry leaf ferment using B. subtilis H4 and B. amyloliquefaciens LFB112
6个月前
已完结
Xanthine oxidase inhibitors: Virtual screening and mechanism of inhibition studies
7个月前
已完结
Identification of natural xanthine oxidase inhibitors: Virtual screening, anti-xanthine oxidase activity, and interaction mechanism
7个月前
已完结
Preparation, functional mechanism, and deep-learning application of food-derived xanthine oxidase-inhibitory peptides: A comprehensive review
8个月前
已完结
Dietary purines and health: Metabolism, impact, and regulation
8个月前
已完结
Uric acid metabolism regulation mechanism by probiotics and prebiotics: from a new perspective
8个月前
已完结
Natural compounds lower uric acid levels and hyperuricemia: Molecular mechanisms and prospective
8个月前
已完结
皖公网安备34019202002308
