Lv2
140 积分 2024-05-19 加入
Characterization of tolerance and multi-enzyme activities in non-Saccharomyces yeasts isolated from Vidal blanc icewine fermentation
2个月前
已完结
Effect of culture age, protectants, and initial cell concentration on viability of freeze-dried cells of Metschnikowia pulcherrima
3个月前
已完结
High-theabrownins instant dark tea product by aspergillus niger via submerged fermentation: Alpha- glucosidase and pancreatic lipase inhibition and antioxidant activity
6个月前
已关闭
Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
6个月前
已完结
Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia fruit juice
6个月前
已关闭
Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects†
6个月前
已关闭
Development, characterization and in vitro bile salts binding capacity of selenium nanoparticles stabilized by soybean polypeptides
6个月前
已完结
Quality Changes and Bacterial Community Dynamics of Sea Buckthorn Jiaosu during Nature Fermentation
6个月前
已关闭
In vitro evaluation of the hypoglycemic properties of lactic acid bacteria and its fermentation adaptability in apple juice
6个月前
已完结
Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
6个月前
已关闭
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