Lv31
220 积分 2023-11-11 加入
Changes of pectin structure and microbial community composition in strawberry fruit (Fragaria × ananassa Duch.) during cold storage
5小时前
已完结
Optimization and characterization of chestnut shell pigment extract obtained microwave assisted extraction by response surface methodology
7小时前
已完结
Clinical Effect of Vitamin E Combined with Recombinant Human Epidermal Growth Factor on the Recurrent Oral Ulcer and Effects of Serum Superoxide Dismutase, IL-10, and TNF-α
2个月前
已关闭
Effects of pretreatment methods on the flavor profile and sensory characteristics of kiwi wine based on 1H-NMR, GC-IMS and E-tongue
4个月前
已完结
Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice
4个月前
已完结
Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used
8个月前
已完结
Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges
8个月前
已完结
Effect of Fungal Fermentation on Enhancement of Nutritional Value and Antioxidant Activity of Defatted Oilseed Meals
8个月前
已完结
Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation
8个月前
已完结
Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei , and Pediococcus pentosaceus and subsequent simulated digestion and storage
8个月前
已完结
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