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A Comparative Study on Polyphenolic Composition of Berries from the Tibetan Plateau by UPLC‐Q‐Orbitrap MS System
1小时前
待确认
A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges
5天前
已完结
Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice
13天前
已完结
Exploring the effect of in vitro digestion on the phenolics and antioxidant activity of Lycium barbarum fruit extract
15天前
已完结
The health-promoting anthocyanin petanin in Lycium ruthenicum fruit: a promising natural colorant
18天前
已完结
Anthocyanins in Black Wolfberry (Lycium ruthenicum Murray): Chemical Structure, Composition, Stability and Biological Activity
21天前
已完结
Bioavailability and metabolism of chlorogenic acids (acyl‐quinic acids) in humans
1个月前
已完结
Study on the synthesis metabolism of anthocyanins of Hongguo No. 2 mulberry fruit and wine at different ripeness stages
1个月前
已完结
Recent advances in Lactobacillus plantarum fermentation in modifying fruit‐based products: Flavor property, bioactivity, and practical production applications
1个月前
已完结
A comprehensive study of the relation between structural and physical chemical properties of acacia gums
2个月前
已完结
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