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62 积分 2024-09-30 加入
Changes of amygdalin and volatile components of apricot kernels during the ultrasonically-accelerated debitterizing
17天前
已完结
Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products
17天前
已完结
Lactiplantibacillus plantarum-mediated bioconversion of blue honeysucklejuice amplifies phenolics to inhibit xanthine oxidase and reshapesvolatile metabolome
1个月前
已关闭
Lactiplantibacillus plantarum-mediated bioconversion of blue honeysuckle juice amplifies phenolics to inhibit xanthine oxidase and reshapes volatile metabolome
1个月前
已完结
Probiotic Fermentation of Herbal Medicine: Progress, Challenges, and Opportunities
1个月前
已完结
Characterization of amygdalin-degrading Lactobacillus species
1个月前
已完结
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
1个月前
已完结
NMR-Based Metabolomic Study on Phaseolus vulgaris Flour Fermented by Lactic Acid Bacteria and Yeasts
2个月前
已完结
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