Lv4
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
已完结
Correlation between total phenolic and flavonoid contents with antioxidant activity of Malaysian stingless bee propolis extract
1个月前
已完结
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