Lv4
540 积分 2023-12-08 加入
Antioxidant and in Vivo Oral Acute Toxicity Properties of an Ethanolic Extract from Coffee Parchment for the Development of a Supplement
2个月前
已完结
Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC–MS/PFPD
2个月前
已完结
Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice
2个月前
已完结
Effects of probiotic fermentation on the volatile flavor and quality characteristics of ginger juice
2个月前
已完结
Anti-inflammatory and antioxidant jasmonates and flavonoids from lychee seeds
2个月前
已完结
Purification, characterization, antioxidant and moisture-preserving activities of polysaccharides from Rosa rugosa petals
2个月前
已完结
Total water-soluble sugars quantification in bio-oil using the phenol–sulfuric acid assay
2个月前
已完结
Complete genome analysis of Lactobacillus fermentum YLF016 and its probiotic characteristics
2个月前
已完结
Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on pHenolic compounds in peony flowers
2个月前
已完结
Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage
2个月前
已完结
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