Lv5
844 积分 2024-10-24 加入
Organic acids in four representative fermented alcoholic beverages: absorption, metabolic fate, and molecular mechanisms of health benefits
1个月前
已完结
Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential
1个月前
已完结
Synergistic hypoglycemic effects of oolong-white mulberry leaves tea extract through in vitro simulated digestion and targeted metabolomics
3个月前
已完结
Research progress on immunoassays for detecting organic heterocyclic herbicides in food
3个月前
已完结
Fast FRAP-SIA method to determine antioxidant capacity
3个月前
已完结
Synergistic effects of germination and lactic acid bacteria fermentation on bioactive components and in vitro physiological activities of highland barley
3个月前
已完结
Unveiling biotransformation of free flavonoids into phenolic acids and Chromones alongside dynamic migration of bound Phenolics in Lactobacillus-fermented lychee pulp
3个月前
已完结
Synergistic effects of germination and lactic acid bacteria fermentation on bioactive components and in vitro physiological activities of highland barley
3个月前
已完结
The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage
3个月前
已完结
Synergistic effects of germination and lactic acid bacteria fermentation on bioactive components and in vitro physiological activities of highland barley
3个月前
已完结
皖公网安备34019202002308
