Lv41
618 积分 2025-07-11 加入
Extraction, derivatization and antioxidant activity of bitter gourd polysaccharide
1个月前
已完结
From complexity to simplicity: a traditional-inspired roasting-sealing process enhances jujube aroma and antioxidant properties
1个月前
已完结
Comparison of structural characterization and antioxidant activity of polysaccharides from jujube (Ziziphus jujuba Mill.) fruit
2个月前
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
2个月前
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
2个月前
已完结
Co-fermentation of Lactiplantibacillus and Streptocccusccus enriches the key-contribution volatile and non-volatile components of jujube juice
2个月前
已完结
Reduction in Revascularization With Icosapent Ethyl
3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
3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
3个月前
已完结
Pectinase-assisted extraction of red dragon fruit (Hylocereus polyrhizus) juice: Process optimization and quality assessment
4个月前
已完结
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