Lv5
1190 积分 2024-01-31 加入
Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
13天前
已完结
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
13天前
已完结
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
13天前
已完结
Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent
16天前
已完结
Changes in protease activity during fermentation of fish sauce and their correlation with antioxidant activity
17天前
已完结
Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine
17天前
已完结
Effects of Lactobacillus acidophilus GIM1.208 on antioxidant and hypoglycemic activities, flavor and glycosides of Rosa roxburghii Tratt
18天前
已完结
Three new polyketides isolated from the Karst cave-derived Streptomyces sp. FD-2-6
19天前
已完结
Characterization and anti-aging effects of Opuntia ficus-indica (L.) Miller extracts in a d-galactose-induced skin aging model
29天前
已完结
Alginate oligosaccharide-mediated butyrate-HIF-1α axis improves skin aging in mice
1个月前
已完结
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