Lv1
16 积分 2023-03-30 加入
Role of Lactic Acid Bacteria in the Eating Qualities of Fermented Rice Noodles
2小时前
待确认
Antidiabetic Function of Lactobacillus fermentum MF423-Fermented Rice Bran and Its Effect on Gut Microbiota Structure in Type 2 Diabetic Mice
2小时前
已完结
Effects of rice bran fermented with Lactobacillus plantarum on palatability, volatile profiles, and antioxidant activity of brown rice noodles
2小时前
已完结
Whole‐grain flat rice noodles improve lipid metabolism in high‐fat‐diet‐fed mice in association with gut microbiota
2小时前
已完结
Improving rice fermentation flavor: Screening and evaluation of two endogenous flavor-producing strains
6小时前
已完结
Inhibitory effects of a low-molecular-weight sulfated fucose-containing saccharide on α-amylase and α-glucosidase prepared from ascophyllan
1个月前
已完结
The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion
1个月前
已完结
Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion
1个月前
已完结
Pectin isolation and characterization from six okra genotypes
2个月前
已完结
Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects
4个月前
已完结
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