Lv7
4990 积分 2023-11-13 加入
New theoretical perspective for easy evaluation of the antioxidant properties of typical flavonoids
2天前
已完结
Enhanced viability of layer-by-layer encapsulated Lactobacillus pentosus using chitosan and sodium phytate
6天前
已完结
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review
12天前
已完结
Stability of probiotics through encapsulation: Comparative analysis of current methods and solutions
12天前
已完结
Unraveling protein stabilization mechanisms: Vitrification and water replacement in a glass transition temperature controlled system
12天前
已完结
Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures
12天前
已完结
Revolutionizing Cryopreservation: Bio-Based Cryoprotectants, Mechanisms, and Advanced Applications for Sustainable Pan-Food Systems
12天前
已完结
Polyphenols: A first evidence in the synergism and bioactivities
17天前
已完结
Catabolism of polyphenols released from mung bean coat and its effects on gut microbiota during in vitro simulated digestion and colonic fermentation
21天前
已完结
Biological Properties and Phytonutrient Profile of Beans: Vigna angularis, Vigna radiata, and Glycine max
28天前
已完结
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