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294 积分 2023-11-07 加入
Quality concistency control and evaluation of Xiaoer Chiqiao Qingre granules by multi-dimensional fingerprinting combined with antioxidant activity analysis
1天前
待确认
Quality evaluation of licorice extract powder based on full-wavelength maximized fingerprinting and electrochemical fingerprinting combined with antioxidant activity
1个月前
已完结
Exploring the Key Indicators for Off-Flavor in Industrial Osmanthus Absolute through Sensomics and Chemometric Approaches
1个月前
已完结
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
6个月前
已完结
Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
6个月前
已完结
Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137
6个月前
已完结
Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry (Lycium barbarum) pulp
6个月前
已完结
Structure and In Vitro Fermentation Characteristics of Polysaccharides Sequentially Extracted from Goji Berry (Lycium barbarum) Leaves
6个月前
已完结
Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry (Lycium barbarum) pulp
7个月前
已完结
Comprehensive origin authentication of wolfberry pulp (Lycium barbarum L.) using multimodal sensory analysis and chemometrics
8个月前
已完结
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