Lv31
280 积分 2024-10-28 加入
Data-Driven Prediction of Molecular Biotransformations in Food Fermentation
1个月前
已完结
Biotransformation of amygdalin by lactic acid bacteria fermentation
1个月前
已完结
Monascus fermentation enhances the lipid-lowering properties of ginseng in vivo and component assay
3个月前
已完结
Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices
6个月前
已完结
Characterization of Limosilactobacillus fermentum with the efficient conversion of fructose to mannitol and preparation of low-sugar juice
6个月前
已完结
Metabolic fate of polyphenols in LAB-fermented kiwifruit juice: A comparative study of single and mixed cultures with targeted metabolomics and enzymatic evidence
7个月前
已完结
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
7个月前
已完结
Food-derived bioactive peptides with anti-hyperuricemic activity: A comprehensive review
8个月前
已完结
Novel lactic acid bacteria with anti-hyperuricemia ability: Screening and in vitro probiotic characteristics
8个月前
已完结
Urate-lowering and renal-protective effects of sugarcane polyphenols in hyperuricemia: mechanisms and key components
8个月前
已完结
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