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26 积分 2024-06-17 加入
Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum
5天前
已完结
A comparative analysis on the anthocyanin composition of 74 blueberry cultivars from China
5天前
已完结
Mechanisms underlying the protective effects of blueberry extract against ultraviolet radiation in a skin cell co-culture system
1个月前
已完结
Targeting the gut–skin axis by food-derived active peptides ameliorates skin photoaging: a comprehensive review
1个月前
已完结
Probiotic significance of Lactobacillus strains: a comprehensive review on health impacts, research gaps, and future prospects
1个月前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
1个月前
已完结
Terpene volatiles mediates the chemical basis of blueberry aroma and consumer acceptability
1个月前
已完结
Validation of Layer-By-Layer Coating as a Procedure to Enhance Lactobacillus plantarum Survival during In Vitro Digestion, Storage, and Fermentation
1个月前
已完结
Introduction to skin aging
1个月前
已完结
Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation
1个月前
已完结
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