Lv2
140 积分 2023-09-15 加入
Gut symbionts alleviate MASH through a secondary bile acid biosynthetic pathway
29天前
已完结
Dietary fiber alleviates alcoholic liver injury via Bacteroides acidifaciens and subsequent ammonia detoxification
1个月前
已完结
Increased intestinal bile acid absorption contributes to age-related cognitive impairment
1个月前
已完结
Protective effects of taurocholic acid on excessive hepatic lipid accumulationviaregulation of bile acid metabolism in grouper
1个月前
已完结
Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products
1个月前
已完结
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
2个月前
已完结
Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds
2个月前
已完结
Ultrasound-assisted Process of Dough for Noodle Production: textural properties, moisture distribution, microstructure and cooking quality
2个月前
已完结
Chitin nanofibers prepared by enzymatic hydrolysis: Characterization and application for Pickering emulsions
3个月前
已完结
Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products
3个月前
已完结
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