Lv1
10 积分 2024-12-31 加入
Probiotic Yogurt Supplemented with Lactococcus lactis R7 and Red Guava Extract: Bioaccessibility of Phenolic Compounds and Influence in Antioxidant Activity and Action of Alpha-amylase and Alpha-glucosidase Enzymes
1天前
待确认
The antioxidant mechanism of exopolysaccharides’ synthesis from Agaricus bitorquis (Quél.) Sacc. Chaidam under the influence of Lycium ruthenicum Murr. anthocyanin extract
1天前
已完结
The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice
1天前
已完结
A molecular understanding of the potent health of wholemeal sourdough bread derived from different lactic acid bacterial fermentation
3个月前
已完结
An acetic acid bacterium—Acetobacter indonesiensis SZAI and its role in fermented whole cereal volatile compounds and functional characteristics
3个月前
已关闭
Fermentation transforms the phenolic profiles and bioactivities of plant-based foods
3个月前
已完结
Antihypertensive effects of Tartary buckwheat flavonoids by improvement of vascular insulin sensitivity in spontaneously hypertensive rats
3个月前
已完结
Active packaging technologies for clean label food products: a review
3个月前
已关闭
Application of quorum sensing system in microbial synthesis of valuable chemicals: a mini-review
3个月前
已完结
The antioxidant mechanism of exopolysaccharides’ synthesis from Agaricus bitorquis (Quél.) Sacc. Chaidam under the influence of Lycium ruthenicum Murr. anthocyanin extract
3个月前
已完结
皖公网安备34019202002308
