Lv2
120 积分 2023-11-11 加入
Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages
9天前
已完结
Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type
9天前
已完结
Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338
9天前
已完结
Lactic Acid Bacteria Bacteriocin, an Antimicrobial Peptide Effective Against Multidrug Resistance: a Comprehensive Review
10天前
已完结
Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates
11天前
已完结
High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties
11天前
已完结
Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice
11天前
已完结
SlCCD1A Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles
13天前
已完结
Modelling of the Citrus CCD4 Family Members: In Silico Analysis of Membrane Binding and Substrate Preference
13天前
已完结
Genome-Wide Analysis of Lipoxygenase (LOX) Genes in Angiosperms
13天前
已完结
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