Lv3
280 积分 2024-06-17 加入
Improvement in physicochemical characteristics, bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit by-products fermented with potentially probiotic lactobacilli
15小时前
待确认
Effects of crude Sphallerocarpus gracilis polysaccharides as potential prebiotics on acidifying activity and growth of probiotics in fermented milk
15小时前
已完结
Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink
15小时前
已完结
Advanced review on type II collagen and peptide: preparation, functional activities and food industry application
9天前
已完结
Enhancing physicochemical properties, organic acids, antioxidant capacity, amino acids and volatile compounds for ‘Summer Black’ grape juice by lactic acid bacteria fermentation
18天前
已完结
Collagen (peptide) extracted from sturgeon swim bladder: Physicochemical characterization and protective effects on cyclophosphamide-induced premature ovarian failure in mice
20天前
已完结
Effects of cyclodextrins on phenolic acids biotransformation and color and volatile substances stabilization in sequentially fermented apple juice
20天前
已完结
Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed
1个月前
已完结
On the extraction and antioxidant activity of phenolic compounds from winery wastes
1个月前
已完结
Food phenolics and lactic acid bacteria
1个月前
已完结
皖公网安备34019202002308
