Lv11
40 积分 2024-11-21 加入
Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice
4小时前
已关闭
Physicochemical and nutritional characteristics of blueberry juice after high pressure processing
5小时前
已完结
Pyruvic Acid and Acetaldehyde Production by Different Strains of Saccharomyces cerevisiae: Relationship with Vitisin A and B Formation in Red Wines
17天前
已完结
Strategy for anthocyanins production: From efficient green extraction to novel microbial biosynthesis
1个月前
已完结
Microbial synthesis of anthocyanins and pyranoanthocyanins: current bottlenecks and potential solutions
2个月前
已完结
Current challenges and development strategies of bacteriocins produced by lactic acid bacteria applied in the food industry
3个月前
已完结
Microbial synthesis of anthocyanins and pyranoanthocyanins: current bottlenecks and potential solutions
4个月前
已完结
Microbial synthesis of anthocyanins and pyranoanthocyanins: current bottlenecks and potential solutions
4个月前
已关闭
皖公网安备34019202002308
