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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
2个月前
已完结
Effect of ultrasound on Lactobacillus plantarum in jujube juice fermentation: Process optimization and quality attribute analysis
2个月前
已完结
Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji
3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
6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
6个月前
已关闭
Letting wine polyphenolsfunctional:Estimation of wine polyphenols bioaccessibility underdifferent drinking amount and drinking patterns
6个月前
已完结
Characterization and measurementof anthocyanins by UV-visible spectroscopy
6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
7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
10个月前
已完结
Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile
10个月前
已完结
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