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hj123
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1230 积分
2021-03-26 加入
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Overexpression of ZlMYB1 and ZlMYB2 increases flavonoid contents and antioxidant capacity and enhances the inhibition of α-glucosidase and tyrosinase activity in rice seeds
4天前
已完结
Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)
4天前
已完结
Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages
5天前
已完结
Cynanchum bungei Decne and its two related species for “Baishouwu”: A review on traditional uses, phytochemistry, and pharmacological activities
7天前
已完结
Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages
7天前
已完结
Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine
10天前
已完结
Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine
10天前
已完结
Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae
10天前
已完结
The effects of Monascus purpureus fermentation on metabolic profile, α-glucosidase inhibitory action, and in vitro digestion of mulberry leaves flavonoids
10天前
已完结
Dynamical changes of volatile metabolites and identification of core fungi associated with aroma formation in Fu Brick tea during the fungal fermentation
15天前
已完结
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