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20 积分 2026-03-08 加入
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
3个月前
已完结
Nonenzymatic Browning Criteria to Sea Buckthorn Juice during Thermal Processing:Nonenzymatic Browning in Sea Buckthorn Juice
4个月前
已完结
Effects of cholesterol-lowering probiotic fermentation on the active components and in vitro hypolipidemic activity of sea buckthorn juice
4个月前
已完结
Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice
4个月前
已完结
Effect of lactic acid bacteria fermentation on biotransformation of phenolic compounds and bioactivities of hawthorn pulp based on metabolomics
6个月前
已完结
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