Lv3
374 积分 2024-10-10 加入
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulospora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage
11天前
已完结
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria
1个月前
已完结
Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan
2个月前
已完结
Identification of phenolic compounds in strawberries by liquid chromatography electrospray ionization mass spectroscopy
2个月前
已完结
HPLC determination of phenolic compounds in different solvent extracts of mulberry leaves and antioxidant capacity of extracts
2个月前
已完结
Comparison of colorimetric methods for determination of phytic acid content in raw and oil extracted flour samples of maize
2个月前
已完结
Simultaneous synergistic microwave–ultrasonic extraction and hydrolysis for preparation of trans-resveratrol in tree peony seed oil-extracted residues using imidazolium-based ionic liquid
2个月前
已完结
A comprehensive meta-analysis exploring potential of GABA for postharvest chilling injury mitigation in horticultural produce
3个月前
已完结
Growth and meat quality relations in carp
3个月前
已完结
Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran
4个月前
已完结
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