Lv52
908 积分 2023-04-10 加入
万事顺意 身体健康 世界和平
Study of the effect of milling on nutritional and sensory quality and volatile flavor compounds of cooked highland barley rice
26天前
已完结
Impact of storage time on microbial communities and flavor profiles in highland barley grains
26天前
已完结
Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States
26天前
已完结
Evaluation of the Antioxidant Potential of Mixed Fruit-Based Beverages: a New Insight on the Folin-Ciocalteu Method
26天前
已完结
Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads
28天前
已关闭
Techno-Economic Assessment of Ferulic Acid Bioproduction from Agro-industrial Waste Using Aspergillus niger
28天前
已完结
Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation
28天前
已完结
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry
29天前
已完结
The fiber-bound polyphenols from highland barley with inhibitory effects against carbonyls during in vitro digestion of cookies and French fries
29天前
已完结
Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review
29天前
已完结
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