Lv41
790 积分 2023-12-08 加入
Diverse polyphenol components contribute to antioxidant activity and hypoglycemic potential of mulberry varieties
23分钟前
已完结
Extracts of Jasminum sambac flowers fermented by Lactobacillus rhamnosus inhibit H2O2‐ and UVB‐induced aging in human dermal fibroblasts
3个月前
已完结
Optimization and stabilization of the antioxidant properties from Alkanet (Alkanna tinctoria) with natural deep eutectic solvents
4个月前
已完结
Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium
4个月前
已完结
Effects of Lactic Acid Bacteria Fermentation on Organic Acids, Volatile Aroma Components, and Sensory Quality of Hawthorn Pulp
4个月前
已完结
Effect of ultrasonic pretreatment on fermentation performance and quality of fermented hawthorn pulp by lactic acid bacteria
4个月前
已完结
Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds
4个月前
已完结
Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism
4个月前
已完结
Screening of novel potential antidiabetic Lactobacillus plantarum strains based on in vitro and in vivo investigations
5个月前
已完结
Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds
5个月前
已完结
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