Lv7
4690 积分 2021-09-05 加入
Isolation, identification and fermentation conditions of highly acetoin-producing acetic acid bacterium from Liangzhou fumigated vinegar in China
1个月前
已完结
Traditional Chinese Medicine, Food Therapy, and Hypertension Control: A Narrative Review of Chinese Literature
1个月前
已完结
Microbial Omics Analysis for Multispecies Symbioses in Staple and Traditional Fermented Foods
1个月前
已关闭
Volatile Compounds and Aroma Characteristics of Jujube ( Ziziphus Jujuba Mill.): A Comprehensive Review from Biosynthesis to Processing
1个月前
已完结
Unraveling the mysteries of melanoidins: insights into formation, structure, and health potential in fermented blacken foods
1个月前
已完结
Assessment of Antioxidant Functions of Food Using Electron Paramagnetic Resonance Spectrometry: Verification Using Vinegar Samples
1个月前
已完结
Dissecting dietary melanoidins: formation mechanisms, gut interactions and functional properties
1个月前
已完结
Comparative phytochemical composition and bioactivities of local variety of Prunus domestica L. from Northeastern Türkiye
1个月前
已关闭
An integrative assessment of bioactive components, antioxidant capacity, and antibiofilm properties of pomegranate vinegar
1个月前
已完结
Phytochemical characterization and antibiofilm potential of plum ( Prunus domestica L.) vinegar
1个月前
已完结
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