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20 积分 2024-01-05 加入
Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
9小时前
已完结
Improving the flavor components, metabolic characteristics, and antioxidant activity of American ginseng by lactic acid bacteria and yeast fermentation
9小时前
已完结
Polysaccharide from Ganoderma atrum delay senescence and enhance stress resistance through modulating IIS and MAPK pathway in Caenorhabditis elegans
1个月前
已完结
Antimicrobial peptide from mucus of Andrias davidianus : screening and purification by magnetic cell membrane separation technique
2个月前
已完结
Isolation, purification, and structural identification of a new bacteriocin made by Lactobacillus plantarum found in conventional kombucha
2个月前
已完结
A comprehensive review of Cornus officinalis: health benefits, phytochemistry, and pharmacological effects for functional drug and food development
2个月前
已完结
Effect of Chitosan/Thyme Oil Coating and UV-C on the Softening and Ripening of Postharvest Blueberry Fruits
2个月前
已完结
A comprehensive review on starch-based sustainable edible films loaded with bioactive components for food packaging
2个月前
已完结
A Review of Gastrodia Elata Bl. : Extraction, Analysis and Application of Functional Food
2个月前
已完结
Impact of Lactobacillus plantarum fermentation on jujube juice: Insights from intelligent sensory evaluation, tolerance index, and acidogenic potential
4个月前
已完结
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