Lv46
778 积分 2024-10-30 加入
Neutral oligosaccharides from ginseng (Panax ginseng) residues vs. neutral ginseng polysaccharides: A comparative study of structure elucidation and biological activity
3天前
已完结
Neutral oligosaccharides from ginseng (Panax ginseng) residues vs. neutral ginseng polysaccharides: a comparative study of structure elucidation and biological activity
3天前
已完结
Microbes: Drivers of Chenpi manufacturing, biotransformation, and physiological effects
16天前
已完结
Change in nutrients of Citri Reticulatae ‘Chachi’ in relation to browning during aging
18天前
已完结
Based on HS-SPME-GC-MS combined with GC-O-MS to analyze the changes of aroma compounds in the aging process of Citri Reticulatae Pericarpium
18天前
已完结
The effects of core microorganism community on flavor compounds and active substances during the aging process of Citri Reticulatae Pericarpium
18天前
已完结
Flavor characterization of Citri Reticulatae Pericarpium (Citrus reticulata ‘Chachiensis’) with different aging years via sensory and metabolomic approaches
18天前
已完结
Decoding the role of Bacillus: Unraveling the transformation of bioactive compounds during the aging of Pericarpium Citri Reticulatae
18天前
已完结
Far-infrared radiation and negative air ions to resolve trade-off effect of accelerating reactions and stabilizing bioactivity in high-temperature ageing of Citri Reticulatae Pericarpium
18天前
已完结
Dynamic changes of phenolic acids and antioxidant activity of Citri Reticulatae Pericarpium during aging processes
18天前
已完结
皖公网安备34019202002308
