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10 积分 2025-03-18 加入
Non-volatile and volatile compound changes in blueberry juice inoculated with different lactic acid bacteria strains
21天前
已完结
Effect of ultrasound on Lactobacillus plantarum in jujube juice fermentation: Process optimization and quality attribute analysis
21天前
已完结
Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji
1个月前
已完结
Evaluation of the antioxidantcapacity, volatile composition and phenolic content of hybrid Vitisvinifera L. varieties sweet sapphire and sweet surprise
5个月前
已完结
Determination of total monomeric anthocyaninpigment content of fruit juices, beverages, natural colorants, and wines by the pHdifferential method: collaborative study
5个月前
已关闭
Letting wine polyphenolsfunctional:Estimation of wine polyphenols bioaccessibility underdifferent drinking amount and drinking patterns
5个月前
已完结
Characterization and measurementof anthocyanins by UV-visible spectroscopy
5个月前
已完结
Insights into changes in functional properties of strawberry juice inducedby different types of probiotic fermentation: From molecular toregulatory mechanisms
5个月前
已完结
乳酸杆菌植物发酵桑芽果提取物在体外及秀丽隐杆线虫中的降血糖效应
9个月前
已完结
Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile
9个月前
已完结
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