Lv2
150 积分 2025-10-21 加入
Identification and quantification of oligomeric proanthocyanidins, alkaloids, and flavonoids in lotus seeds: A potentially rich source of bioactive compounds
3个月前
已完结
Boosting the Antioxidant Potential of Polymeric Proanthocyanidins in Litchi (Litchi chinensis Sonn.) Pericarp via Biotransformation of Utilizing Lactobacillus Plantarum
3个月前
已完结
Reshaping the gut microbiota: A novel oppinion of Eucommiae cortex polysaccharide alleviate learning and memory impairments in Alzheimer’s disease
4个月前
已完结
Fermentation transforms the phenolic profiles and bioactivities of plant-based foods
4个月前
已完结
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality
5个月前
已完结
Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice
5个月前
已完结
Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles
6个月前
已完结
Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation
6个月前
已关闭
Innovative enhancement of flavor profiles and functional metabolites composition in Pandanus amaryllifolius through lactic acid bacteria fermentation
6个月前
已完结
Fermentation transforms the phenolic profiles and bioactivities of plant-based foods
6个月前
已完结
皖公网安备34019202002308
