Lv42
600 积分 2024-06-20 加入
Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran
4天前
已完结
The antioxidant activities of carboxymethylated cushaw polysaccharide
4天前
已完结
Extraction, moisturizing activity and potential application in skin cream of Akebia trifoliata (Thunb.) Koidz polysaccharide
6天前
已完结
An antioxidative, green and safe nanofibers-based film containing pullulan, sodium hyaluronate and Ganoderma lucidum fermentation for enhanced skincare
1个月前
已完结
Rheology of commercial chestnut flour doughs incorporated with gelling agents
5个月前
已完结
Barley β-glucan concentrate and its acid hydrolysate for the modification of dough making and rheological properties of water chestnut flour
5个月前
已完结
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