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meng
Lv1
1
46 积分
2024-05-27 加入
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γ‐Aminobutyric acid and oxalic acid contents and angiotensin‐converting enzyme inhibitory activity of spinach juices cofermented with Levilactobacillus brevis GABA100 and other lactic acid bacteria
1小时前
已完结
Co-fermentation of Lactiplantibacillus and Streptococcusccus enriches the key-contribution volatile and non-volatile components of jujube juice
1小时前
已完结
Solid-state fermentation with Bacillus subtillis co-cultured with probiotic Lactobacillus spp. enhances the bioactive peptides, nutritional and antioxidative potentials of tamarind seed
1小时前
已完结
Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan
1小时前
已完结
Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota
5小时前
已完结
Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.)
12天前
已完结
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
16天前
已完结
Transformation of mulberry polyphenols by Lactobacillus plantarum SC-5: Increasing phenolic acids and enhancement of anti-aging effect
16天前
已完结
Protective effect of quercetin and chlorogenic acid, two polyphenols widely present in edible plant varieties, on visible light-induced retinal degeneration in vivo
1个月前
已关闭
Phenolic acid degradation potential and growth behavior of lactic acid bacteria in sunflower substrates
1个月前
已关闭
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已找到【积分已退回】
1个月前
感谢
2个月前
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谢谢谢谢
2个月前
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