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30 积分 2024-02-27 加入
Solid-state fermentation by Lactiplantibacillus plantarum improves the active ingredients levels and physiological activities of Artemisia argyi leaves
9小时前
待确认
Effect of Limosilactobacillus fermentum NCU001464 fermentation on physicochemical properties, xanthine oxidase inhibitory activity and flavor profile of Pueraria Lobata
1个月前
已完结
Correlation evaluation of antioxidant properties on the monosaccharide components and glycosyl linkages of polysaccharide with different measuring methods
4个月前
已完结
Physicochemical properties, antioxidant and cardioprotective activities of polysaccharides from fermented Polygonatum kingianum with Lactobacillus species
5个月前
已完结
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
5个月前
已完结
Effect of monosaccharide composition and proportion on the bioactivity of polysaccharides: A review
8个月前
已完结
Physicochemical properties, antioxidant and cardioprotective activities of polysaccharides from fermented Polygonatum kingianum with Lactobacillus species
8个月前
已完结
Polygonati rhizoma fermentation by Monascus ruber and evaluation of fermentation products in vitro
8个月前
已完结
Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms
9个月前
已完结
Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration
9个月前
已完结
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