Lv21
150 积分 2025-10-21 加入
Fermentation transforms the phenolic profiles and bioactivities of plant-based foods
2天前
已完结
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality
9天前
已完结
Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice
9天前
已完结
Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles
1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
1个月前
已关闭
Innovative enhancement of flavor profiles and functional metabolites composition in Pandanus amaryllifolius through lactic acid bacteria fermentation
1个月前
已完结
Fermentation transforms the phenolic profiles and bioactivities of plant-based foods
1个月前
已完结
Comparison of rice bran characteristics fermented by mono- or di-strain probiotics based on omics technology
1个月前
已完结
Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran
2个月前
已完结
Influence of fermentation by lactic acid bacteria and in vitro digestion on the biotransformations of blueberry juice phenolics
2个月前
已完结
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