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Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar
5天前
已完结
Characterization of Organic Acids and Phenolic Compounds of Cereal Vinegars and Fruit Vinegars in China
5天前
已完结
Fermentation with mono‐ and mixed cultures of Lactobacillus plantarum and L. casei enhances the phytochemical content and biological activities of cherry silverberry (Elaeagnus multiflora Thunb.) fruit
6天前
已完结
Dynamic changes of quality and flavor characterization of Zhejiang rosy vinegar during fermentation and aging based on untargeted metabolomics
9天前
已完结
Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
10天前
已完结
Influence of mixed probiotics on the the bioactive composition, antioxidant activity and appearance of fermented red bayberry pomace
17天前
已完结
Production of fermented red beans with multiple bioactivities using co-cultures of Bacillus subtilis and Lactobacillus delbrueckii subsp. bulgaricus
17天前
已完结
Characterization and antioxidant activities of extracellular and intracellular polysaccharides from Fomitopsis pinicola
1个月前
已完结
Investigation of bioactive compounds and their correlation with the antioxidant capacity in different functional vinegars
1个月前
已完结
Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
2个月前
已完结
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