Lv5
1490 积分 2024-03-24 加入
Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel
1个月前
已完结
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice
1个月前
已完结
Combining non-targeted and targeted metabolomics to study key bitter and astringent substances of Liupao tea
3个月前
已完结
Comparative antioxidant activity and untargeted metabolomic analyses of cherry extracts of two Chinese cherry species based on UPLC-QTOF/MS and machine learning algorithms
3个月前
已完结
Effects of mixed starters of plant- and wine-derived L. plantarum on hawthorn juice fermentation: Physicochemical properties, phenolic and volatile profiles
4个月前
已完结
Effect of processing cycles on the composition of Polygonatum cyrtonema Hua during nine-steam-nine-bask processing
4个月前
已完结
'Nine Steaming Nine Sun‐drying' processing enhanced properties of Polygonatum kingianum against inflammation, oxidative stress and hyperglycemia
4个月前
已完结
Evolutionary research trend of Polygonatum species: a comprehensive account of their transformation from traditional medicines to functional foods
4个月前
已完结
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
5个月前
已完结
Integrating metabolomics, proteomics, transcriptomics, and genomics to enhance the flavor-modulating capacity of lactic acid bacteria in fermented beverages
6个月前
已关闭
皖公网安备34019202002308
