Lv41
660 积分 2023-06-16 加入
Changes in nutrient composition, antioxidant capacity, phenolics, and volatile organic compounds in black mulberry vinegar across different fermentation stages
1个月前
已完结
Polyphenol tannic acid inhibits hydroxyl radical formation from Fenton reaction by complexing ferrous ions1This study is dedicated to the memory of Botany Professor Luiz F.G. Labouriau (1921–1996).1
1个月前
已完结
Choline chloride-urea-based natural deep eutectic solvent for highly efficient extraction of polyphenolic antioxidants from Pluchea indica (L.) Less leaves
1个月前
已关闭
Quality-filtering vastly improves diversity estimates from Illumina amplicon sequencing
2个月前
已完结
Effect of mulberry leaf or mulberry leaf extract on glycemic traits: a systematic review and meta-analysis
2个月前
已完结
The colorimetric determination of various alkaloids
6个月前
已完结
Determination of Flavonoids, Phenolic Acids and Alkaloids in Different Varieties of Mulberry Leaves
6个月前
已完结
Effect of condensed tannins prepared from several forages on thein vitro precipitation of ribulose-1,5-bisphosphate carboxylase (Rubisco) protein and its digestion by trypsin (EC 2.4.21.4) and chymotrypsin (EC 2.4.21.1)
6个月前
已完结
Functional role of winter-accumulating proteins from mulberry tree in adaptation to winter-induced stresses
6个月前
已关闭
Serum Hydroxyl Radical Scavenging Capacity as Quantified with Iron-Free Hydroxyl Radical Source
6个月前
已完结
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