Lv1
56 积分 2024-09-30 加入
Lacticaseibacillus rhamnosus alleviates hyperuricemia by restricting intestinal nucleoside absorption
1天前
已完结
Effects of Co‐Culture Solid‐State Fermentation With Kluyveromyces marxianus and Bacillus licheniformis on the Physicochemical, Bioactive, and Flavor Properties of Radix Puerariae thomsonii
1个月前
已完结
Structural properties of Kudzu protein enzymatic hydrolysate and its repair effect on HepG2 cells damaged by H2O2 oxidation
2个月前
已完结
Preparation of xanthine oxidase inhibitory peptides from peanut meal protein and their intervention effects on hyperuricemia
3个月前
已完结
Changes of amygdalin and volatile components of apricot kernels during the ultrasonically-accelerated debitterizing
5个月前
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
5个月前
已完结
Lactiplantibacillus plantarum-mediated bioconversion of blue honeysucklejuice amplifies phenolics to inhibit xanthine oxidase and reshapesvolatile metabolome
6个月前
已关闭
Lactiplantibacillus plantarum-mediated bioconversion of blue honeysuckle juice amplifies phenolics to inhibit xanthine oxidase and reshapes volatile metabolome
6个月前
已完结
Probiotic Fermentation of Herbal Medicine: Progress, Challenges, and Opportunities
6个月前
已完结
Characterization of amygdalin-degrading Lactobacillus species
6个月前
已完结
皖公网安备34019202002308
