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26 积分 2024-11-07 加入
Probiotic potential of Lactiplantibacillus plantarum LBK from Koumiss in reducing hyperuricemia through gut microbiota modulation
21天前
已完结
Probiotic potential of Lactiplantibacillus plantarum LBK from Koumiss in reducing hyperuricemia through gut microbiota modulation
21天前
已关闭
Applicability of ICP-OES, UV-VIS, and FT-IR Methods for the Analysis of Coffee Products
2个月前
已完结
Applicability of ICP-OES, UV-VIS, and FT-IR Methods for the Analysis of Coffee Products
2个月前
已完结
Effects of Conventional Processing Methods and Growing Locations on the Phenolic Content and Bioactive Compounds of Ethiopian Coffee Beans
2个月前
已完结
Comparative transcriptomics and metabolomics provide insight into degeneration‐related physiological mechanisms of Morchella importuna after long‐term preservation
3个月前
已完结
Submerged fermentation improves bioactivity of mulberry fruits and leaves
11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
11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
11个月前
已完结
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