Lv4
518 积分 2025-07-11 加入
Comparison of structural characterization and antioxidant activity of polysaccharides from jujube (Ziziphus jujuba Mill.) fruit
16天前
已完结
Comparative evaluation of antioxidant, cytoprotective, and anti-arthritic activities of pomegranate peel powder and coarse powdered date seeds: implications for functional nutrition
17天前
已完结
Co-fermentation of non-Saccharomyces yeasts and Lactiplantibacillus plantarum for modifying physicochemical properties to alleviate stickiness and caking issues of jujube powder
24天前
已完结
Co-fermentation of Lactiplantibacillus and Streptocccusccus enriches the key-contribution volatile and non-volatile components of jujube juice
1个月前
已完结
Reduction in Revascularization With Icosapent Ethyl
2个月前
已完结
Investigation on the effect of thermal sterilization versus non-thermal sterilization on the quality parameters of jujube juice fermented by Lactobacillus plantarum
2个月前
已完结
Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms
2个月前
已完结
Pectinase-assisted extraction of red dragon fruit (Hylocereus polyrhizus) juice: Process optimization and quality assessment
3个月前
已完结
The effect of different pretreatment methods on jujube juice and lactic acid bacteria-fermented jujube juice
3个月前
已关闭
Anti-hyperuricemic effects of the seeds of Hovenia acerba in hyperuricemia mice
4个月前
已完结
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