Lv565
1090 积分 2025-09-16 加入
Effects of fermentation of Eurotium cristatum on the flavor quality of Anji Baicha (Camellia sinensis) based on LC-MS and GC–MS
16天前
已完结
Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria
1个月前
已完结
Advances in Enzymatic Hydrolysis and Microbial Fermentation of Sweet Potato Residue
1个月前
已完结
Rosa roxburghii tratt residue: A novel feed resource for cattle indicated by the non-deleterious performance and blood metabolites
1个月前
已完结
The Effects of Different Inoculation Amount of Lactobacillus Plantarum on Antioxidant Capacity, Chemical Composition and Sensory Quality of Rosa Roxburghii Tratt Fruit Pomace Ensiled
1个月前
已完结
Identification of polyphenols from Rosa roxburghii Tratt pomace and evaluation of in vitro and in vivo antioxidant activity
1个月前
已完结
Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis
2个月前
已完结
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
2个月前
已完结
Deeply Optimized Nanopesticides Based on Novel Pyrimidine-Amide-Imidazole Derivatives as Dual-Target (SDH/CYP51) Fungicides for Plant Pathogenic Fungal Resistance
2个月前
已完结
Anti-Oxidative and Anti-Aging Effects of Probiotic Fermented Ginseng by Modulating Gut Microbiota and Metabolites in Caenorhabditis elegans
2个月前
已完结
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