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30 积分 2025-03-18 加入
Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji
1天前
求助中
Evaluation of the antioxidantcapacity, volatile composition and phenolic content of hybrid Vitisvinifera L. varieties sweet sapphire and sweet surprise
3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
3个月前
已关闭
Letting wine polyphenolsfunctional:Estimation of wine polyphenols bioaccessibility underdifferent drinking amount and drinking patterns
3个月前
已完结
Characterization and measurementof anthocyanins by UV-visible spectroscopy
3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
3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
7个月前
已完结
Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile
7个月前
已完结
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
7个月前
已完结
Enhancing antioxidant capacity of Lactobacillus acidophilus-fermented milk fortified with pomegranate peel extracts
7个月前
已完结
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