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张婉婉
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10 积分
2024-10-13 加入
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Incorporation of ginger peel polyphenol into yogurt improves its stability: Physicochemical and microbiological characterizations
2小时前
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Encapsulation of debittered pomelo juice using novel Moringa oleifera exudate for enrichment of yoghurt: A techno-functional approach
2小时前
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Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies
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Consumer Perceptions of Functional Foods: A Scoping Review Focusing on Non-Processed Foods
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Review on Bifidobacterium bifidum BGN4: Functionality and Nutraceutical Applications as a Probiotic Microorganism
4个月前
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Progress in machine learning-supported electronic nose and hyperspectral imaging technologies for food safety assessment: A review
4个月前
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Recent progresses on emerging biosensing technologies and portable analytical devices for detection of food allergens
4个月前
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Influence of mixed probiotics on the the bioactive composition, antioxidant activity and appearance of fermented red bayberry pomace
4个月前
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Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestion
4个月前
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The application of dietary fibre as microcapsule wall material in food processing
4个月前
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