Lv4
450 积分 2026-07-07 加入
In vitro evaluation of the hypoglycemic properties of lactic acid bacteria and its fermentation adaptability in apple juice
12小时前
已完结
A Review on the Utilization of Lignin as a Fermentation Substrate to Produce Lignin-Modifying Enzymes and Other Value-Added Products
1个月前
已完结
Recent Advances in Synthesis and Degradation of Lignin and Lignin Nanoparticles and Their Emerging Applications in Nanotechnology
1个月前
已完结
Changes of bioactive substances in lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation
1个月前
已完结
Antioxidant properties and changes in vitro digestion of the fermented kiwifruit extract prepared by lactic acid bacteria and yeasts
1个月前
已完结
Synthesis of Neohesperidin Glycosides and Naringin Glycosides by Cyclodextrin Glucano-transferase from an AlkalophilicBacillusSpecies
1个月前
已完结
Glucosylation of flavonol and flavanones by Bacillus cyclodextrin glucosyltransferase to enhance their solubility and stability
1个月前
已完结
Nanocellulose/metal–organic framework (MOF) with broad-spectrum UV protection for sunblock creams on earthworms
1个月前
已完结
Lignin microparticles from coconut fiber: Chemically alkaline extraction, antibacterial, antioxidant, and UV barrier properties
1个月前
已完结
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