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40 积分 2025-10-30 加入
Short-chain fatty acids in control of body weight and insulin sensitivity
2个月前
已完结
Effect of freeze-drying on viability and in vitro probiotic properties of a mixture of lactic acid bacteria and yeasts isolated from kefir
2个月前
已完结
Characterisation of the exopolysaccharide kefiran produced by lactic acid bacteria entrapped within natural kefir grains
2个月前
已完结
The kinetics of thermal degradation of polyphenolic compounds from elderberry ( Sambucus nigra L.) extract
2个月前
已完结
The cocoa bean fermentation process: from ecosystem analysis to starter culture development
3个月前
已完结
The Chemistry behind Antioxidant Capacity Assays
3个月前
已完结
Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti‐Alzheimer's effects
5个月前
已完结
Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process
5个月前
已完结
The kinetics of thermal degradation of polyphenolic compounds from elderberry ( Sambucus nigra L.) extract
5个月前
已完结
Fine Structure of Tibetan Kefir Grains and Their Yeast Distribution, Diversity, and Shift
5个月前
已完结
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