Lv3
340 积分 2024-08-30 加入
Unveiling the mechanism of fermentation induced antioxidant activity enhancement in asparagus juice: Metabolomic and transcriptomic insights into the functional role of Lactiplantibacillus plantarum JGS 49
12小时前
待确认
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
1个月前
已完结
Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens
1个月前
已关闭
A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
1个月前
已完结
Phenotypic diversity of pea (Pisum sativum L.) varieties and the polyphenols, flavonoids, and antioxidant activity of their seeds
1个月前
已关闭
Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea
1个月前
已关闭
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
1个月前
已完结
Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper
1个月前
已完结
Recent advances in physical/chemical methods as alternatives to SO2 for winemaking: Principles, challenges and perspectives
3个月前
已完结
Nisin as a safe and effective alternative to sulfur dioxide in enhancing dateplum persimmon (Diospyros lotus L.) wine quality
3个月前
已完结
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