Lv11
86 积分 2026-03-26 加入
Eucommia ulmoides leaf as an alternative substrate for kombucha fermentation: the role of microbial communities in dynamics and metabolic profile
49分钟前
求助中
Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep
7天前
已完结
Functional beverages: Special focus on anti‐diabetic potential
18天前
已完结
Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective
1个月前
已完结
Arabic coffee infusion based kombucha: Characterization and biological activity during fermentation, and in vivo toxicity
1个月前
已完结
Characteristic volatile fingerprints of three edible marine green algae (Ulva spp.) in China by HS-GC-IMS and evaluation of the antioxidant bioactivities
1个月前
已完结
Quality assessment of Portuguese monofloral honeys. Physicochemical parameters as tools in botanical source differentiation
2个月前
已关闭
Comprehensive honey analysis: a novel HPLC-DAD method for hydroxymethylfurfural quantification and quality evaluation via diastase activity and sugar profile determination
3个月前
已完结
Dynamic changes in physicochemical properties, flavor, and microbial communities during kombucha fermentation with dominant autochthonous strains inoculation
3个月前
已完结
Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review
3个月前
已完结
Synthesis and Evaluation of Quinazolone Derivatives as a New Class of c-KIT G-Quadruplex Binding Ligands
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