Lv3
230 积分 2024-10-28 加入
Monascus fermentation enhances the lipid-lowering properties of ginseng in vivo and component assay
1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
4个月前
已完结
Characterization of Limosilactobacillus fermentum with the efficient conversion of fructose to mannitol and preparation of low-sugar juice
4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
5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
5个月前
已完结
Food-derived bioactive peptides with anti-hyperuricemic activity: A comprehensive review
6个月前
已完结
Novel lactic acid bacteria with anti-hyperuricemia ability: Screening and in vitro probiotic characteristics
6个月前
已完结
Urate-lowering and renal-protective effects of sugarcane polyphenols in hyperuricemia: mechanisms and key components
6个月前
已完结
Berberrubine attenuates potassium oxonate- and hypoxanthine-induced hyperuricemia by regulating urate transporters and JAK2/STAT3 signaling pathway
6个月前
已完结
Mechanisms and rationale for uricase use in patients with gout
7个月前
已完结
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