Lv1
30 积分 2025-12-04 加入
Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment
3个月前
已完结
Protective effects of Lactobacillus on heat stress-induced intestinal injury in finisher broilers by regulating gut microbiota and stimulating epithelial development
3个月前
已完结
Lactic acid bacteria: isolation–characterization approaches and industrial applications
3个月前
已完结
Polyphenols-rich Portulaca oleracea L. (purslane) alleviates ulcerative colitis through restiring the intestinal barrier, gut microbiota and metabolites
4个月前
已完结
Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation
4个月前
已完结
Recent advances in Lactobacillus plantarum fermentation in modifying fruit‐based products: Flavor property, bioactivity, and practical production applications
4个月前
已完结
Aqueous extract of fermented Eucommia ulmoides leaves alleviates hyperlipidemia by maintaining gut homeostasis and modulating metabolism in high-fat diet fed rats
4个月前
已完结
Recent advances in the applications of Bacillus subtilis in the fermentation of food: Improving product quality and enhancing biological activity
4个月前
已完结
皖公网安备34019202002308
