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Research progress on preparation of polysaccharide-based probiotic microcapsules and their application in food
3个月前
已完结
Next‐Generation Microencapsulation Technologies for Probiotic Protection and Precision Delivery
3个月前
已完结
Research advance about plant polysaccharide prebiotics, benefit for probiotics on gut homeostasis modulation
5个月前
已完结
Engineered probiotics for inflammatory bowel disease therapy: mechanisms, delivery strategies, and precision medicine
5个月前
已完结
Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor
6个月前
已完结
Antioxidant peptides from the mixed-distillate of Baijiu fermented grains and soy sauce residue interact with flavor substances in sauce-aroma Baijiu
6个月前
已完结
Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu
6个月前
已完结
A fusion strategy of multivariate flavor analysis techniques for the discrimination of aged sauce-flavor Baijiu
6个月前
已完结
Hypoglycaemic and hypolipidaemic properties of peach gum polysaccharides
6个月前
已完结
The Effects of a New Generation of Nutraceutical Compounds on Lipid Profile and Glycaemia in Subjects with Pre-hypertension
6个月前
已关闭
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