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Improving Functionality and Metabolite Profiles of Black Sapote Juice through Lactic Acid Bacteria Fermentation
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Biotransformation characteristics of urate-lowering probiotic fermented apple juice and potential regulatory mechanisms for ameliorating hyperuricemia via mediating gut microbiota and metabolic pathways
1个月前
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Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
1个月前
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Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine
1个月前
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