Lv3
220 积分 2024-03-05 加入
Molecular identification of lactic acid bacteria from traditional fermented foods and screening exopolysaccharide production by using food wastes
1天前
已完结
Effects of walnut seed coat polyphenols on walnut protein hydrolysates: Structural alterations, hydrolysis efficiency, and acetylcholinesterase inhibitory capacity
4个月前
已完结
Investigation of the changes in rheological properties and some quality characteristics of probiotic fermented almond milk with added different ratios of orange juice
4个月前
已完结
Environmental impact, micronutrient adequacy, protein quality, and fatty acid profiles of plant-based beverages compared with cow's milk: a sustainability assessment
4个月前
已关闭
EP1331: LONG-TERM CLINICAL BENEFIT FOR IBS PATIENTS IN PRIMARY CARE: A COMPREHENSIVE REAL-WORLD EXPERIENCE WITH THE PROBIOTIC STRAIN LACTOBACILLUS PLANTARUM 299V
5个月前
已关闭
Effect of pea milk preparation on the quality of non-dairy yoghurts
6个月前
已完结
Intake of Bifidobacterium lactis Probio-M8 fermented milk protects against alcoholic liver disease
7个月前
已完结
Fermented milk of cheese-derived Lactobacillus subsp. bulgaricus displays potentials in alleviating alcohol-induced hepatic injury and gut dysbiosis in mice
7个月前
已完结
Interaction between catechin and chitosan oligosaccharide with superior synergistic antibacterial activity
7个月前
已完结
Enhancing the bioaccessibility of puerarin through the collaboration of high internal phase Pickering emulsions with β-carotene
7个月前
已完结
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