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40 积分 2025-09-11 加入
商业制备的果胶酶对葡萄汁中酚类化合物的化学成分和稳定性的影响
2天前
已完结
Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health
5天前
已完结
产β-葡萄糖苷酶乳酸菌发酵猕猴桃小麦面团面包的抗氧化、风味和品质
6天前
已完结
抗肥胖、抗氧化乳酸菌的体外筛选及益生菌评价
18天前
已完结
Probiotic potential of lactic acid bacteria from fermented Malaysian food or milk products
22天前
已完结
In vitro comparison of probiotic properties ofLactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains
22天前
已完结
al. In Vitro Antidiabetic, Antioxidant Activity, andProbiotic Activities ofLactiplantibacillus plantarumandLacticaseibacillus paracaseiStrains
1个月前
已完结
抗肥胖、抗氧化乳酸菌的体外筛选及益生菌评价
1个月前
已关闭
与单培养发酵相比，乳酸菌和酵母菌共培养的深层发酵可以更有效地改善挤压糙米中酚类的特性和生物利用度。
1个月前
已完结
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
1个月前
已完结
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