Lv2
120 积分 2026-01-24 加入
Purification, Characterization, and Prebiotic Properties of Pectic Oligosaccharides from Orange Peel Wastes
1个月前
已完结
Fermentation properties and prebiotic potential of different pectins and their corresponding enzymatic hydrolysates
1个月前
已完结
Acetic acid mediates pectin structural remodeling to enhance cellulose binding in potato cell wall
1个月前
已完结
Emulsion co-stabilized with high methoxyl pectin and myofibrillar protein: Used to enhance the application in emulsified gel
1个月前
已完结
Profiling the water soluble pectin in clear red raspberry (Rubus idaeus L. cv. Heritage) juice: Impact of high hydrostatic pressure and high-temperature short-time processing on the pectin properties
1个月前
已完结
Preparation and prebiotic potential of pectin oligosaccharides obtained from citrus peel pectin
1个月前
已完结
Structural reconfiguration of fig pectin by microbial fermentation: Dual modulation of pulp rheological behavior and antioxidant functionality
1个月前
已完结
Degradation of pectin with probiotic candidate Bacillus subtilis HA1 to oligosaccharides with enhanced anticancer and antioxidant properties
1个月前
已完结
Ecology and genomics of Bacillus subtilis
1个月前
已完结
Production, purification and characterization of pectinase from a Bacillus sp. DT7
1个月前
已完结
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