Lv4
440 积分 2023-04-18 加入
Comparative analysis of different rice substrates for solid-state fermentation by a citrinin-free Monascus purpureus mutant strain with high pigment production
1天前
已完结
Biological transformation of herbal extracts through Lactic Acid Bacteria fermentation: A study on Milk thistle and liquorice root extract
1天前
已完结
Lactobacillus paracaseiTK1501 fermented soybeans alleviate dextran sulfate sodium‐induced colitis by regulating intestinal cell function
1个月前
已完结
Hydroxysafflor Yellow A - An Important Natural Pigment for Treating Metabolic Diseases
2个月前
已完结
The Oleaster (Elaeagnus angustifolia): A Comprehensive Review on Its Composition, Ethnobotanical and Prebiotic Values
3个月前
已完结
Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation
1年前
已完结
Lactic acid bacteria with probiotic characteristics in fermented dairy products reduce cow milk allergy
1年前
已完结
Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria
1年前
已完结
Proteomics and metabolomics analysis of tomato fruit at different maturity stages and under salt treatment
1年前
已完结
Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan
1年前
已完结
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