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477 积分 2025-11-25 加入
Processing and Storage Effect on Berry Polyphenols: Challenges and Implications for Bioactive Properties
2个月前
已关闭
Oxidation of Procyanidins with Various Degrees of Condensation: Influence on the Color-Deepening Phenomenon
2个月前
已完结
Research progress of proanthocyanidins and anthocyanidins
2个月前
已完结
Meglumine cyclic adenylate improves cardiovascular hemodynamics and motor-function in a rat model of acute T4 thoracic spinal cord injury
3个月前
已完结
Quality and flavor changes during the processing of purple crystal jujube
3个月前
已完结
Lactobacillus acidophilus 6074 Fermented Jujube Juice Ameliorated DSS‐induced Colitis via Repairing Intestinal Barrier, Modulating Inflammatory Factors, and Gut Microbiota
3个月前
已完结
Research progress on aroma components of jujube
3个月前
已关闭
The combined fermentation of endophytic bacteria in Zizyphus jujuba and high sugar tolerant yeast to promote cAMP content and activity exploration in jujube juice
3个月前
已完结
Analytical Strategies for Nucleosides and Nucleotides in Food: Advances in Sample Preparation and Separation Technologies with Emerging Challenges
3个月前
已完结
Comparative assessment of sun/shade and oven drying on structural integrity, chemical composition and functional quality of Ziziphus jujuba Mill. fruits
3个月前
已完结
Use of Arc Furnace Slag and Ceramic Sludge for the Production of Lightweight and Highly Porous Ceramic Materials
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