Lv3
274 积分 2024-10-24 加入
Fruit morphological and nutritional quality features of goji berry (Lycium barbarum L.) during fruit development
9天前
已完结
Traditional homemade Tunisian vinegars: Phytochemical profile, biological, physicochemical and microbiological properties
10天前
已完结
Widely targeted metabolome profiling of different plateau raspberries and berry parts provides innovative insight into their antioxidant activities
12天前
已完结
Brewing characteristics, physicochemical constituents, and antioxidant activity of the infusions of colored highland barley roasted at different times
20天前
已完结
Dynamic changes of physicochemical parameters, antioxidant activity, organic acids, polyphenols, and volatile components in prune vinegar during fermentation
20天前
已完结
Flavor characteristics of hulless barley wine fermented with mixed starters by molds and yeasts isolated from Jiuqu
20天前
已完结
Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach
20天前
已完结
Lycopene increases the proportion of slow-twitch muscle fiber by AMPK signaling to improve muscle anti-fatigue ability
25天前
已完结
Apoptosis signal-regulating kinase 1 in peptidoglycan-induced COX-2 expression in macrophages
25天前
已完结
Dynamic changes of physicochemical parameters, antioxidant activity, organic acids, polyphenols, and volatile components in prune vinegar during fermentation
1个月前
已完结
皖公网安备34019202002308
