Lv5
830 积分 2021-06-23 加入
Screening of flavor-presenting lactic acid bacteria from naturally fermented seafoods
10天前
已完结
c-Myc derived DNAzyme and its application for the detection of a novel probiotic bacteria L. fermentum using the peroxidase mimicking activity
14天前
已完结
Enhancement of Ellagic Acid Solubility and Bioaccesibility by Microencapsulation Process and Biotransformation to Urolithins
16天前
已完结
Evaluating the Impact of Urolithin A Supplementation on Running Performance, Recovery, and Mitochondrial Biomarkers in Highly Trained Male Distance Runners
17天前
已完结
Impact of organic acid treatment on the microbial community composition of raw beef during extended refrigerated storage
2个月前
已完结
Blueberry leaves as a promising sustainable source of polyphenols: Chemical composition, functional activities and future application perspectives
3个月前
已完结
Effects of dietary fermented blueberry leaf tea on sleep: a randomized double-blind controlled trial
3个月前
已完结
Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins
5个月前
已完结
Enhanced anti-inflammatory effect of fish myofibrillar protein by introducing pectin oligosaccharide and its molecular mechanisms
5个月前
已完结
Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein
5个月前
已完结
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