Lv3
398 积分 2021-08-24 加入
Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum
11天前
已完结
Effect of fermentation methods on the quality and in vitro antioxidant properties of Lycium barbarum and Polygonatum cyrtonema compound wine
11天前
已完结
Quorum sensing and butanediol fermentation affect colonization and spoilage of carrot slices by Serratia plymuthica
1个月前
已完结
Influence of butanediol fermentation in spoilage of fresh produce by Enterobacteriaceae
1个月前
已关闭
Lactic acid fermentation of goji berries ( Lycium barbarum ) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice
2个月前
已完结
Improved Functional Components and Anti‐Inflammatory and Anti‐Oxidant Activity of Coconut Water by Bidirectional Fermentation Using Ganoderma lucidum
3个月前
已完结
Enhancing the GABA Content and Sleep-Promoting Potential of the Baihe Dihuang Decoction Through Lactic Acid Bacteria Fermentation
3个月前
已完结
Untargeted Metabolomic Profiling of Astragalus membranaceus Aqueous Extracts Fermented by Pediococcus acidilactici Using UHPLC-Orbitrap MS
3个月前
已完结
Dual-Species Fermentation of a Lycium barbarum–Polygonatum cyrtonema Composite Jiaosu Enhanced Antioxidant Activity and Alleviated Alcohol-Induced Liver Injury in Mice
3个月前
已完结
Differences in Baijiu brewed by the same process under different ecological conditions: An example of Sichuan xiaoqu Qingxiang type Baijiu
6个月前
已完结
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