Lv41
560 积分 2023-03-04 加入
Coffee by-products: An underexplored source of prebiotic ingredients
1个月前
已关闭
Valorisation of Coffee Pulp for Development of Innovative Probiotic Beverage Using Kefir: Physicochemical, Antioxidant, Sensory Analysis and Shelf Life Studies
1个月前
已完结
Lactobacillus casei-fermented blueberry pomace augments sIgA production in high-fat diet mice by improving intestinal microbiota
1个月前
已完结
The Maillard reactions: Pathways, consequences, and control
1个月前
已完结
Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Lacticaseibacillus rhamnosus Strains and Co-culture With Yeast Enhances Bioactive Properties
1个月前
已完结
Minireview on the Mechanism for the Production of 5-hydroxymethylfurfural from Biomass
1个月前
已完结
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
1个月前
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Correlation between total phenolic and flavonoid contents with antioxidant activity of Malaysian stingless bee propolis extract
1个月前
已完结
Balancing Maillard reaction products formation and antioxidant activities for improved sensory quality and health benefit properties of pan baked buns
1个月前
已完结
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