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30 积分 2025-10-01 加入
Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation
6天前
已完结
Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran
6天前
已完结
Analysis of the antioxidant efficacy substances in fermented black mulberry juice and their preventive effects on oxidative stress in C2C12 cells
7天前
已完结
Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage
8天前
已完结
Characterization of differences in physicochemical properties, volatile organic compounds, and vitro digestion properties of turnips by inoculation of lactic acid bacteria
9天前
已关闭
Characterization of differences in physicochemical properties, volatile organic compounds, and vitro digestion properties of turnips by inoculation of lactic acid bacteria
9天前
已关闭
Quantitative analysis of the efficacy and associated factors of intra-articular hyaluronic acid with respect to osteoarthritis symptoms: A systematic review of randomized trials and model-based meta-analysis
15天前
已完结
Non-union bone fractures
20天前
已完结
A Novel Hollow Hydroxyapatite Microspheres/Chitosan Composite Drug Carrier for Controlled Release
20天前
已关闭
Effect of the modification of spray drying parameters on the fabrication of bovine-derived hydroxyapatite microspheres for biomedical applications
23天前
已完结
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