Lv21
176 积分 2024-05-27 加入
Effect of Bacillus subtilis and Lactobacillus plantarum on solid-state fermentation of soybean meal
2小时前
已完结
Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread
19天前
已完结
Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation
24天前
已完结
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个月前
已完结
Co-fermentation of Lactiplantibacillus and Streptococcusccus enriches the key-contribution volatile and non-volatile components of jujube juice
1个月前
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个月前
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个月前
已完结
Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota
1个月前
已完结
Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.)
1个月前
已完结
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
2个月前
已完结
The Sustained Effects Of Acute Aerobic Exercise On Inhibitory Control In Children With ADHD
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