Lv62
1790 积分 2021-03-26 加入
Morphology, structural and physicochemical properties of starch from the root of Cynanchum auriculatum Royle ex Wight
1个月前
已完结
The effects of Zygosaccharomyces rouxii fermentation on polyphenol profile, antioxidant properties, α-glucosidase inhibitory activity, and flavor compounds of Cynanchum auriculatum Royle ex Wight beverages
1个月前
已关闭
The effects of Zygosaccharomyces rouxii fermentation on polyphenol profile, antioxidant properties, α-glucosidase inhibitory activity, and flavor compounds of Cynanchum auriculatum Royle ex Wight beverages
1个月前
已关闭
Quinoa bran polyphenol extract attenuates high-fat diet induced non-alcoholic fatty liver disease in mice
1个月前
已完结
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce
1个月前
已完结
Electronic senses and UPLC‐Q‐TOF/MS combined with chemometrics analyses of Cynanchum species (Baishouwu)
2个月前
已完结
Polysaccharides from Cynanchum auriculatum Royle ex Wight ameliorate symptoms of hyperglycemia by regulating gut microbiota in type 2 diabetes mellitus mice
2个月前
已完结
Examining the impact of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Starmerella etchellsii on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation
2个月前
已完结
Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches
2个月前
已完结
Metagenomics and untargeted metabolomics analyses to unravel the formation mechanism of characteristic metabolites in Cantonese soy sauce during different fermentation stages
2个月前
已完结
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