Lv11
40 积分 2025-09-12 加入
Allergic rhinitis
5小时前
已完结
Deciphering Cheese Taste Formation: Core microorganisms, Enzymatic Catalysis, and Metabolic Mechanisms
5天前
已完结
Probiotics (Lactobacillus gasseri KS-13, Bifidobacterium bifidum G9-1, and Bifidobacterium longum MM-2) improve rhinoconjunctivitis-specific quality of life in individuals with seasonal allergies: a double-blind, placebo-controlled, randomized trial ,
2个月前
已完结
Biofortification with Aspergillus awamori offers a new strategy to improve the quality of Shanxi aged vinegar
3个月前
已完结
Maillard conjugates produced from proteins and prebiotic dietary fibers: Technological properties, health benefits and challenges
3个月前
已完结
Color changes and anthocyanins component of purple corn vinegar during acetic fermentation
3个月前
已关闭
Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins
3个月前
已完结
Studying the change of color ratio in vinegar
3个月前
已关闭
Antioxidant activity of vinegar melanoidins
3个月前
已关闭
Studying the change of color ratio in vinegar
3个月前
已关闭
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