Lv3
230 积分 2025-09-17 加入
Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice
2个月前
已完结
Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics
2个月前
已完结
Distribution characteristics of organic selenium in Se-enriched Lactobacillus (Lactobacillus paracasei)
2个月前
已完结
Screening, Characterization and Probiotic Properties of Selenium-Enriched Lactic Acid Bacteria
2个月前
已完结
Combining untargeted metabolomics and chemometrics to reveal the metabolic profiles of jujube-hawthorn fermented beverages at different fermentation stages
4个月前
已完结
Metabolic fate of polyphenols in LAB-fermented kiwifruit juice: A comparative study of single and mixed cultures with targeted metabolomics and enzymatic evidence
4个月前
已完结
Fermentation of blueberry slurry by lactobacilli strains: Investigation on soluble and insoluble fractions
4个月前
已完结
Modulation of phenolic compounds in murta (Ugni molinae Turcz) juice bylactic fermentation in monoculture and coculture: identification andquantification of extractable and non-extractable fractions by HPLC-QTOF-MS
4个月前
已关闭
Fermentation of blueberry slurry by lactobacilli strains: Investigation on soluble and insoluble fractions
4个月前
已完结
Germplasm-specific phenolic signatures in pear leaves: Comparative variation profiling via UPLC-MS/MS
4个月前
已完结
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