Lv4
700 积分 2024-03-13 加入
Simulated digestion and in vitro fermentation of a polysaccharide from lotus (Nelumbo nucifera Gaertn.) root residue by the human gut microbiota
14天前
已完结
Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt
1个月前
已完结
Comparative analysis of exopolysaccharide-producing Lactiplantibacillus plantarum with ropy and non-ropy phenotypes on the gel properties and protein conformation of fermented milk
2个月前
已完结
Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk
3个月前
已完结
Addition of Cyperus esculentus (tiger nut) milk improved the flavor and gelation properties of set yogurt: The main contribution of volatile constituents, starch and proteins
3个月前
已完结
Microbial characterization of SichuanBaoning vinegar: lactic acid bacteria,acetic acid bacteria and yeasts
3个月前
已完结
Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt
3个月前
已完结
Emerging urate-lowering drugs and pharmacologic treatment strategies for gout: a narrative review
4个月前
已完结
New drug targets for the treatment of gout arthritis: what’s new?
4个月前
已完结
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