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Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2
3个月前
已完结
Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum ‐ and Saccharomyces cerevisiae ‐fermented mulberry wine
3个月前
已完结
Hypoglycemic effect of Lactobacillus plantarum-fermented mulberry pomace extract in vitro and in Caenorhabditis elegans
3个月前
已完结
A comprehensive review on the production, pharmacokinetics and health benefits of mulberry leaf iminosugars: Main focus on 1-deoxynojirimycin, d-fagomine, and 2-O-ɑ-d-galactopyranosyl-DNJ
4个月前
已完结
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