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16 积分 2024-11-07 加入
Applicability of ICP-OES, UV-VIS, and FT-IR Methods for the Analysis of Coffee Products
3小时前
已完结
Applicability of ICP-OES, UV-VIS, and FT-IR Methods for the Analysis of Coffee Products
4小时前
已完结
Effects of Conventional Processing Methods and Growing Locations on the Phenolic Content and Bioactive Compounds of Ethiopian Coffee Beans
4小时前
已完结
Comparative transcriptomics and metabolomics provide insight into degeneration‐related physiological mechanisms of Morchella importuna after long‐term preservation
1个月前
已完结
Submerged fermentation improves bioactivity of mulberry fruits and leaves
9个月前
已完结
The bioaccessibility, bioavailability, bioactivity, and prebiotic effects of phenolic compounds from raw and solid-fermented mulberry leaves during in vitro digestion and colonic fermentation
9个月前
已完结
Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on pHenolic compounds in peony flowers
9个月前
已完结
Quality Characteristics of the Fermented Mulberry Leaves
9个月前
已关闭
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