Lv5
864 积分 2024-10-24 加入
Fast FRAP-SIA method to determine antioxidant capacity
11小时前
已完结
Synergistic effects of germination and lactic acid bacteria fermentation on bioactive components and in vitro physiological activities of highland barley
6天前
已完结
Unveiling biotransformation of free flavonoids into phenolic acids and Chromones alongside dynamic migration of bound Phenolics in Lactobacillus-fermented lychee pulp
6天前
已完结
Synergistic effects of germination and lactic acid bacteria fermentation on bioactive components and in vitro physiological activities of highland barley
7天前
已完结
The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage
7天前
已完结
Synergistic effects of germination and lactic acid bacteria fermentation on bioactive components and in vitro physiological activities of highland barley
7天前
已完结
Black highland barley anthocyanins as potent natural inhibitors of α-glucosidase and α-amylase: A combined digestion and molecular mechanism study
8天前
已完结
Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
1个月前
已完结
Identification of key metabolites in fermented quinoa and their α-glucosidase inhibitory mechanisms using widely targeted metabolomics and molecular simulation
1个月前
已完结
The transition to a barley-dominant cultivation system in Tibet: First millennium BC archaeobotanical evidence from Bangga
1个月前
已完结
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