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40 积分 2022-05-09 加入
Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate
6个月前
已完结
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
7个月前
已完结
Fermentation, a feasible strategy for enhancing bioactivity of herbal medicines
7个月前
已完结
Inflammation and disease progression
7个月前
已完结
Genus Lonicera: New drug discovery from traditional usage to modern chemical and pharmacological research
8个月前
已完结
The Inhibitory Activity of Natural Products to Xanthine Oxidase
9个月前
已完结
Flavonoids: An Outstanding Structural Core for the Inhibition of Xanthine Oxidase Enzyme
9个月前
已完结
Physicochemical properties and volatile components of pea flour fermented by Lactobacillus rhamnosus L08
11个月前
已完结
Flavonoids: An Outstanding Structural Core for the Inhibition of Xanthine Oxidase Enzyme
1年前
已完结
Preparation, model construction and efficacy lipid-lowering evaluation of kiwifruit juice fermented by probiotics
1年前
已完结
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