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48 积分 2026-07-22 加入
Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread
1天前
已完结
Lactic acid bacteria reduce polystyrene micro- and nanoplastics-induced toxicity through their bio-binding capacity and gut environment repair ability
21天前
已完结
In vitro evaluation of phenolic-enriched maple syrup extracts for inhibition of carbohydrate hydrolyzing enzymes relevant to type 2 diabetes management
1个月前
已完结
Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles
2个月前
已完结
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