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10 积分 2025-03-18 加入
Analysis of the antioxidant efficacy substances in fermented black mulberry juice and their preventive effects on oxidative stress in C2C12 cells
2天前
已完结
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
28天前
已完结
Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage
4个月前
已完结
Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: shalgam
4个月前
已完结
Influence of conventional blanching and sonication on the quality parameters of black carrot (Daucus carota L.) juice: a comparative analysis
4个月前
已完结
Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot
4个月前
已完结
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices
6个月前
已完结
Tailoring functional beverages from fruits and vegetables for specific disease conditions-are we there yet?
6个月前
已完结
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