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50 积分 2026-02-25 加入
Antioxidant Peptides Derived from Cheese Products via Single and Mixed Lactobacillus Strain Fermentation
17天前
已完结
Lycium barbarum polysaccharides ameliorate canine acute liver injury by reducing oxidative stress, protecting mitochondrial function, and regulating metabolic pathways
17天前
已完结
Protective effects ofLycium barbarumL. berry extracts against oxidative stress-induced damage of the retina of aging mouse and ARPE-19 cells
18天前
已完结
Co‑fermentation of Goji Juice with Yeast and Lactic Acid Bacteria Enhances Uric Acid Excretion via Upregulating ABCG2 Expression in Renal Cells
18天前
已完结
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
18天前
已完结
Recent Advances of Natural Polyphenols Activators for Keap1‐Nrf2 Signaling Pathway
19天前
已完结
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods
19天前
已完结
Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir
19天前
已完结
Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)
20天前
已完结
iTRAQ-based proteomics identifies proteins associated with betaine accumulation in Lycium barbarum L
20天前
已完结
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