Lv4
410 积分 2022-06-13 加入
Nutrient content of coffee berries husk fermented with different inoculants
1年前
已完结
苹果-沙棘复合果汁益生菌发酵工艺与抗氧化性研究
1年前
已完结
超声微波双辅助提取柑橘皮总黄酮的研究
1年前
已完结
Development of Probiotic-Fermented Black Mulberry (Morus nigra L.) Juice and Its Antioxidant Activity in C2C12 Cells
1年前
已完结
益生菌发酵果蔬产维生素的研究及其产品的研制
1年前
已完结
Qualitative and quantitative analysis of the components in flowers of Hemerocallis citrina Baroni by UHPLC–Q-TOF-MS/MS and UHPLC–QQQ-MS/MS and evaluation of their antioxidant activities
1年前
已完结
Food Chemistry; Recent Findings from University of Palermo Advance Knowledge in Food Chemistry [Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation]
1年前
已关闭
云南雪茄烟叶人工发酵过程中化学成分与细菌群落变化及其相关性分析
1年前
已完结
Mixed Bacterial and Physico-Chemical Index of Changes in Sausage Fermentation Process
1年前
已完结
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