Lv11
50 积分 2024-07-19 加入
Changes in the phenolic compounds and antioxidant activities of mustard leaf (Brassica juncea) kimchi extracts during different fermentation periods
2小时前
待确认
Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables
3天前
已完结
Effect mechanism of freeze–thaw cycles on browning of “Nanguo” pears peel
3天前
已完结
Effect mechanism of freeze–thaw cycles on browning of “Nanguo” pears peel
13天前
已完结
Use of Lactiplantibacillus plantarum ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation
28天前
已完结
Variation in health-promoting compounds and antioxidant activities in mustard (Brassica juncea) sprouts
1个月前
已完结
A review on the application of bioinformatics tools in food microbiome studies
1个月前
已完结
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