Lv11
58 积分 2024-10-16 加入
Structure-Function Relationship and Antioxidant Mechanisms of Pectin from Red and White Pitaya Peels for Functional Food Applications
9小时前
待确认
Highland barley: Chemical composition, bioactive compounds, health effects, and applications
9小时前
已完结
Production, optimization, and characterization of sugarcane (Saccharum officinarum)–papaya (Carica papaya) wine using Saccharomyces cerevisiae
1个月前
已完结
Phenolic profile and antioxidant activity of Chinese rice wine fermented with different rice materials and starters
3个月前
已完结
Discovery of novel saltiness-enhancing peptides from yeast extract and evaluation of their bidirectional saltiness regulation effects
4个月前
已关闭
Dynamics of microbial communities and metabolites during the fermentation of Ningxia goji berry wine: An integrated metagenomics and metabolomics approach
4个月前
已关闭
Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage
4个月前
已完结
The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals
4个月前
已完结
Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry
7个月前
已完结
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