Lv11
40 积分 2025-10-10 加入
Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States
6小时前
待确认
Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation
1个月前
已完结
Co-fermentation with lactic acid bacteria and prune puree modulates volatile profile and bioactivity of Qiamagu juice
1个月前
已完结
Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan
1个月前
已完结
Co-fermentation of Lactiplantibacillus and Streptocccusccus enriches the key-contribution volatile and non-volatile components of jujube juice
2个月前
已完结
Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice
2个月前
已完结
Co-fermentation of Lactiplantibacillus and Streptocccusccus enriches the key-contribution volatile and non-volatile components of jujube juice
2个月前
已完结
Strain-specific effects of lactic acid bacteria on rambutan juice fermentation: Insights from physicochemical, volatile, and non-volatile profiles
3个月前
已完结
Gardenia jasminoides Ellis: Ethnopharmacology, phytochemistry, and pharmacological and industrial applications of an important traditional Chinese medicine
3个月前
已完结
Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective
3个月前
已完结
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