Lv1
10 积分 2025-12-30 加入
Structural characterization and immunomodulatory effects of extracellular polysaccharide from Lactobacillus paracasei VL8 obtained by gradient ethanol precipitation
4天前
已完结
Antioxidant activity applying an improved ABTS radical cation decolorization assay
2个月前
已完结
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
2个月前
已完结
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
2个月前
已完结
Rapid Nondestructive Testing Technology-Based Biosensors for Food Analysis
3个月前
已完结
Artificial Intelligence-Driven Food Safety: Decoding Gut Microbiota-Mediated Health Effects of Non-Microbial Contaminants
3个月前
已完结
Codonopsis pilosula and Astragalus membranaceus improve the active ingredient and antioxidant properties and enhance the flavor composition of chicken soup
4个月前
已完结
Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken
4个月前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
6个月前
已完结
皖公网安备34019202002308
