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146 积分 2025-09-12 加入
Effects of thermal processing on camel milk: An analysis of protein structure and In vitro digestibility characteristics
8天前
已完结
Both live and heat killed Lactiplantibacillus plantarum DPUL-F232 alleviate whey protein-induced food allergy by regulating cellular immunity and repairing the intestinal barrier
8天前
已完结
Optimisation of fermentation for developing a novel low‐allergenic fermented milk beverage with reduced antigenicity
8天前
已完结
Screening of anti-allergic Lactiplantibacillus species by splenocyte sensitization model and evaluate their probiotic and postbiotic characteristics
8天前
已完结
Lactic acid bacteria and yeast co-fermented milk alleviate cow milk allergy
8天前
已完结
Effects of thermal processing on camel milk: An analysis of protein structure and In vitro digestibility characteristics
8天前
已完结
Traditional fermented camel milk from Xinjiang, China, used as a starter culture exhibits stable fermentation characteristics and anti-colitis effects
8天前
已完结
Probiotic lactic acid bacteria (Lactobacillus acidophilus HN017, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019) have no adverse effects on the health of mice
24天前
已完结
Comparative Genomic and Phenotypic Analysis of the Vaginal Probiotic Lactobacillus rhamnosus GR-1
24天前
已完结
The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt
24天前
已完结
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