Lv3
398 积分 2021-08-24 加入
Lactic acid fermentation of goji berries ( Lycium barbarum ) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice
23天前
已完结
Improved Functional Components and Anti‐Inflammatory and Anti‐Oxidant Activity of Coconut Water by Bidirectional Fermentation Using Ganoderma lucidum
1个月前
已完结
Enhancing the GABA Content and Sleep-Promoting Potential of the Baihe Dihuang Decoction Through Lactic Acid Bacteria Fermentation
1个月前
已完结
Untargeted Metabolomic Profiling of Astragalus membranaceus Aqueous Extracts Fermented by Pediococcus acidilactici Using UHPLC-Orbitrap MS
1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
1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
4个月前
已完结
Based on solid-state fermentation: Regulation of ester formation through priority effects of non-Saccharomyces cerevisiae in strong aroma type of Baijiu
4个月前
已完结
Fermentation dynamics and microbiological analysis of sesame-flavor Baijiu produced using rice as a substitute for sorghum
4个月前
已关闭
Analyzing the metabolic mechanisms and regulation of flavor compounds in Baijiu from a microbial sociology perspective
4个月前
已完结
Unraveling the mysteries of melanoidins: insights into formation, structure, and health potential in fermented blacken foods
7个月前
已完结
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