Lv5
1020 积分 2023-01-06 加入
Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation
21天前
已完结
In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin extract
21天前
已完结
Four distinct pathways involved in a “tug-of-war” lead to the non-linear nature of phenolic chemistry during lactic acid fermentation of fruits and vegetables
21天前
已完结
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