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20 积分 2025-03-18 加入
Evaluation of the antioxidantcapacity, volatile composition and phenolic content of hybrid Vitisvinifera L. varieties sweet sapphire and sweet surprise
28天前
已完结
Determination of total monomeric anthocyaninpigment content of fruit juices, beverages, natural colorants, and wines by the pHdifferential method: collaborative study
28天前
已关闭
Letting wine polyphenolsfunctional:Estimation of wine polyphenols bioaccessibility underdifferent drinking amount and drinking patterns
28天前
已完结
Characterization and measurementof anthocyanins by UV-visible spectroscopy
28天前
已完结
Insights into changes in functional properties of strawberry juice inducedby different types of probiotic fermentation: From molecular toregulatory mechanisms
1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
4个月前
已完结
Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile
4个月前
已完结
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
5个月前
已完结
Enhancing antioxidant capacity of Lactobacillus acidophilus-fermented milk fortified with pomegranate peel extracts
5个月前
已完结
Characterization of soluble and insoluble-bound polyphenols from Psidium guajava L. leaves co-fermented with Monascus anka and Bacillus sp. and their bio-activities
5个月前
已完结
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