Lv3
280 积分 2024-09-01 加入
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
29天前
已完结
Enzymatic browning reaction of apple juices prepared using a blender and a low-speed masticating household juicer
1个月前
已完结
Protein-templated synthesis of dinucleotide repeat DNA by an antiphage reverse transcriptase
1个月前
已完结
Utilising rice straw to prepare a culture medium for synthesizing lactic acid bacteria biofilms and regulating silage fermentation
2个月前
已完结
High titer (>200 g/L) lactic acid production from undetoxified pretreated corn stover
2个月前
已完结
Synergistic effects of combinatorial Lactiplantibacillus plantarum fermentation and vegetable oils supplementation on the lycopene level, antioxidant capacities and flavor volatiles of tomato pulp
2个月前
已完结
Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties
2个月前
已完结
Purification with macroporous resin and antioxidant activity of polyphenols from sweet potato leaves
2个月前
已完结
Green recovery of phenolic compounds from almond hull waste using ultrasound-assisted extraction: phenolics characterization and antimicrobial investigation
2个月前
已完结
Mass transfer study on noncovalent adsorption and desorption of soluble phenolics by plant cell wall materials for green purification
2个月前
已完结
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