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198 积分 2024-07-05 加入
Mould and yeast flora in fresh berries, grapes and citrus fruits
1天前
待确认
Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky
13天前
已完结
Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds
13天前
已完结
Study of the changes of 10 flavonoids in crude and processed Aurantii Fructus (Zhiqiao) by ultrahigh-performance liquid chromatography and high-resolution tandem mass spectrometry
16天前
已完结
The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals
18天前
已完结
The role of psychological factors in functional gastrointestinal disorders: a systematic review and meta-analysis
1个月前
已完结
Improvement of functional dyspepsia with Suaeda salsa (L.) Pall via regulating brain-gut peptide and gut microbiota structure
2个月前
已完结
UPLC-TOF/MS-based metabolomics reveals the chemical changes and in vitro biological effects in fermentation of white ginseng by four probiotics
2个月前
已完结
Yueju Pill Inhibits Apoptosis by Regulating the SCF/c-Kit/PI3K/AKT Signaling Pathway to Ameliorate Functional Dyspepsia
2个月前
已完结
Microbiota and Chemical Compounds in Fermented Pinelliae Rhizoma (Banxiaqu) from Different Areas in the Sichuan Province, China
2个月前
已完结
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