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140 积分
2024-01-18 加入
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Aryl glycosidases from Lactobacillus plantarum increase antioxidant activity of phenolic compounds
11天前
已完结
Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice
11天前
已完结
Effect of fermentation on the antioxidant activity in plant-based foods
11天前
已完结
Process optimization for the development of a functional beverage based on lactic acid fermentation of oats
12天前
已完结
Lactobacillus plantarumWCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks
12天前
已完结
Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture
12天前
已完结
Phenolic composition, antioxidant, antibacterial, larvacidal againstCulex pipiens, and cytotoxic activities ofHyacinthella lineata steudel extracts
12天前
已完结
Effects of Soy Milk and Bifidobacterium Fermented Soy Milk on Lipid Metabolism in Aged Ovariectomized Rats
1个月前
已完结
Effects of Soy Milk and Bifidobacterium Fermented Soy Milk on Lipid Metabolism in Aged Ovariectomized Rats
1个月前
已完结
Effects of Milk Products Fermented by Bifidobacterium longum on Blood Lipids in Rats and Healthy Adult Male Volunteers
1个月前
已完结
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找到了【积分已退回】
2个月前
感恩的心感谢有你
3个月前
非常感谢,在这个登不上谷歌学术的日子拯救我
3个月前
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