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118 积分 2024-11-30 加入
Lactiplantibacillus plantarum fermentation improves the flavor of Eucheuma cottonii and its transformation mechanism
3小时前
待确认
Bio–enhancement of Polygonatum cyrtonema Hua beverage: Improved bioactive ingredients and volatile flavor profiles through rapid fermentation with Lactiplantibacillus plantarum FN107
3小时前
已完结
Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
25天前
已完结
Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
25天前
已完结
Improving summer black tea quality via vibratory withering and piling fermentation: Insights from metabolomics and sensory analysis
1个月前
已完结
Lactic acid bacteria fermentation improves the physicochemical properties, bioactivity, and metabolic profiles of lychee pulp
1个月前
已完结
Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus acidophilus on physicochemical attributes, volatile compounds and functional properties of pear juice
1个月前
已完结
Nrf2-activated mitophagy and ferroptosis suppression synergistically mediate tangeretin’s protection against hepatic ischemia-reperfusion injury
2个月前
已完结
Nrf2-activated mitophagy and ferroptosis suppression synergistically mediate tangeretin’s protection against hepatic ischemia-reperfusion injury
2个月前
已完结
Mechanistic insights into the antioxidant activity of sorghum bran phenolics via compositional profiling, network pharmacology and molecular docking
2个月前
已完结
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