Lv3
304 积分 2024-01-30 加入
The molecular basis of the binding and specific activation of rhizobial NodD by flavonoids
27天前
已完结
Transformation of Free and Dipeptide‐Bound Glycated Amino Acids by Two Strains of Saccharomyces cerevisiae
1个月前
已完结
The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice
2个月前
已完结
Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum
2个月前
已完结
Identification of Novel Endophytic Yeast Strains from Tangerine Peel
2个月前
已完结
Fermentation-Derived Bioactive Components from Seaweeds: Functional Properties and Potential Applications
3个月前
已完结
Polysaccharide-polyphenol interactions: a comprehensive review from food processing to digestion and metabolism
3个月前
已完结
The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice
4个月前
已完结
Antioxidant activity increased due to dynamic changes of flavonoids in orange peel during Aspergillus niger fermentation
4个月前
已完结
Microbes: Drivers of Chenpi manufacturing, biotransformation, and physiological effects
4个月前
已完结
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