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30 积分
2023-11-20 加入
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Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine
17小时前
已完结
Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles
9天前
已完结
Influence of fermentation by lactic acid bacteria and in vitro digestion on the biotransformations of blueberry juice phenolics
9天前
已完结
Improved sample storage, preparation and extraction of blueberry aroma volatile organic compounds for gas chromatography
9天前
已关闭
Fruit based probiotic functional beverages: A review
9天前
已关闭
Determination of bound volatiles in blueberries, raspberries, and grapes with an optimized protocol and a validated SPME-GC/MS method
12天前
已完结
Composition and morphology of cuticular wax in blueberry (Vaccinium spp.) fruits
12天前
已完结
Optimization and validation of a SPME-GC/MS method for the determination of volatile compounds, including enantiomeric analysis, in northern highbush blueberries (Vaccinium corymbosum L.)
12天前
已完结
Antioxidant activity and γ-aminobutyric acid (GABA) producing ability of probiotic Lactobacillus plantarum DM5 isolated from Marcha of Sikkim
1个月前
已完结
Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum
1个月前
已完结
Circadian Rhythms in Skin Barrier Function in Atopic Dermatitis: A Pilot Study
2个月前
已驳回
Cognitive Effects of Transcranial Direct Current Stimulation in Healthy and Clinical Populations
2个月前
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